DIET AND FITNESS:
Curry Fights Alzheimer's - A
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December 30, 2009, last updated November 20, 2012
By Susan M. Callahan, Associate Editor
and Featured Columnist
For decades, scientists studying the incidences of Alzheimer's
around the world have noticed a puzzling fact. India has the
lowest incidence of Alzheimer's in the world. In fact, several
regions in India have the lowest incidences of Alzheimer's
ever recorded.
Digging deeper, researchers from the University of
Pittsburgh's Department of Epidemiology in 2001 studied a
large rural population of India over a 2-year period.
The India Paradox --Why Indians Do Not Develop
Alzheimer's
Their results were startling. Indians were not developing
Alzheimer's disease. Compared to an area of similar size and
population in the United States, the India population was
experiencing very few cases of Alzheimer's. In fact,
Americans are 3 times more likely than Indians to develop
Alzheimer's disease.
Subsequent studies in 2005 from the UCLA's Department of
Neurology, Alzheimer Research Center, have identified the
role of curry in preventing Alzheimer's disease. Curry is a
mix of spices used in traditional Indian cooking. Curry's
yellow color is caused by curcumin (also known as turmeric).
The UCLA research team, led by Dr. John Ringman, curry
(curcumin) is a powerful anti-oxidant which reduces internal
inflammation and brain neuron plaque, all preconditions to
developing Alzheimer's. In fact, curry (curcumin) appears to
directly bind to a special kind of plaque found in the brains
of Alzheimer's patients called "amyloid plaque", interfering
with its function and thereby protecting your brain.
The news gets better. Looking into the maximum levels of
curry which are safe to consume, the researchers found that
curry is well-tolerated by our bodies even at levels of 5000
milligrams. To study the ability of patients with Alzheimer's
to tolerate high doses of curry (curcumin), the researchers
gave patients either 2000 mg or 4000 mg in two daily doses
for 24 weeks.
Update:
An earlier study in 2006 from the University of California's
Alzheimer Research Division led by Dr. John Ringman
discovered that curcumin has both anti-oxidant and
anti-inflammatory properties that help explain curry's ability
to slow the progression of Alzheimer's disease. As the study
concluded:"There is substantial in-vitro data indicating that
curcumin has antioxidant, anti-inflammatory, and
anti-amyloid activity."
How Much Curry Should You Eat?
Several studies have established that, almost unique among
foods and spices, curry appears not to be toxic or harmful,
even at extraordinarily high levels. As I noted, studies have
been conducted with levels as high as 5000 parts per million
of curcumin daily without adverse effects. Interestingly,
beneficial effects on the levels of brain plaque have also been
observed in mice treated with low doses of curcumin, as low
as 160 parts per million per day.
The only cautionary note is that at extremely high levels
some individuals may experience gastric upset, especially if
you are already prone to develop ulcers or if you have a
sensitive stomach. Curry also should not be taken in excess
by those who are already taking blood-thinning medications
or other heart medications, without first consulting your
doctor.
Other than that, using a generous amount of curry in soups
and as a spice for chicken, spinach and other dishes is a
good way to add a dose of protection against Alzheimer's to
your diet.
You're just getting started. Learn more about the
relationship between your diet and your risk for other
diseases and conditions: Sugar-The Disease Connection /
Are Diet Sodas Bad for Your Health? / Ideal Breakfast for
Diabetics / Ideal Breakfast for Arthritis /Healing Foods Links
/ Foods That Shrink Your Waist / Foods That Lower
Cholesterol/ VLDL-The Other Cholesterol/ Foods That
Reduce Blood Pressure
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