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Eating Curry Might Keep Mental Processes Sharp

Some like it hot and spicy. And new evidence shows that one spice in particular might help keep mental processes sharp.

The spice is curry, which contains curcumin, a yellow pigment that gives curry its color and flavor. Studies have shown that the antioxidant and anti-inflammatory properties of curcumin may help break up amyloid plaques in the brain that contribute to Alzheimer’s disease. Alzheimer’s rates in India – where curry is widely consumed – are among the lowest in the world.

In a new study from the National University of Singapore, researchers recruited more than 1,000 subjects who completed food frequency questionnaires and then participated in a cognitive function test.

Subjects who ate curry never or rarely generally scored lower on the test than subjects who ate curry frequently or occasionally.

Lead researcher Tze-Pin Ng plans to test the results in a clinical trial that will examine the effects of curcumin on cognitive function, compared to a placebo.

Sources:
“Popular Curry Spice is a Brain Booster” New Scientist, 8/4/06, newscientist.com