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CURRY POWDER:
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As the news spreads about the amazing health revolution caused by curry powder and curries in general, articles discussing this will be added to this site (fully linked to their source, of course!).

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Found in NewScientist.com

"Popular Curry Spice is a Brain Booster"
American Journal of Epidemiology
August 4, 2006


---Curcumin, a constituent of turmeric, is an antioxidant, and reports have suggested that it inhibits the build-up of amyloid plaques in people with Alzheimer's. Ng's team looked at the curry-eating habits of 1010 Asian people unaffected by Alzheimer's and aged between 60 and 93, and compared their performance in a standard test of cognitive function, the Mini Mental State Examination. Those people who consumed curry "occasionally" (once or more in 6 months but less than once a month) and "often" (more than once a month) had better MMSE results than those who only ate curry "never or rarely" (American Journal of Epidemiology, DOI: 10.1093/aje/kwj267).

"What is remarkable is that apparently one needs only to consume curry once in a while for the better cognitive performance to be evidenced," says Ng

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Found in Wikipedia, August 7, 2005

"Curcumin might inhibit the accumulation of destructive beta amyloids in the brains of Alzheimer's patients"
UCLA Study, 2004

From Wikipedia at
http://en.wikipedia.org/wiki/Turmeric

---A 2004 UCLA-Veterans Affairs study involving genetically altered mice suggests that curcumin, the yellow pigment in curry spice, might inhibit the accumulation of destructive beta amyloids in the brains of Alzheimer's patients and also break up existing plaques. "Curcumin has been used for thousands of years as a safe anti-inflammatory in a variety of ailments as part of Indian traditional medicine," Gregory Cole, Professor of medicine and neurology at the David Geffen School of Medicine at UCLA said.

Recent studies have shown that turmeric can be effective in fighting a number of STDs including chlamydia and gonorrhea.

Investigations into the low incidence of colorectal cancer amongst ethnic groups with a large intake of curries compared with the indigenous population have suggested that some active ingredients of turmeric may have anti-cancer properties.

Anti-tumoral effects against melanoma cells have been demonstrated [1].

Second-stage trials of a turmeric-based drug as a possible treatment for cancer are currently underway. However, according to recent research results [2], the component curcumin causes degradation of the human protein p53. p53 is responsible for removing damaged cells that are likely to become tumors, suggesting curcumin could accelerate tumor development.

Consuming large doses is not recommended in cases of gallstones, obstructive jaundice, acute bilious colic and toxic liver disorders.

~~~~~~~~~~

Science News Magazine, October 9, 2004

"Turmeric component kills cancer cells"
October 9, 2004

From Science News Magazine at
http://www.sciencenews.org/articles/20041009/note14.asp
(Vol. 166, No. 15 , p. 238)

---Curcumin stopped cancer cell growth and induced cancer cell destruction. When mixed with cells from human head and neck cancers, curcumin stopped proliferation and induced cell suicide, or apoptosis, in the malignant cells, says study coauthor Yasunari Takada, a molecular biologist at M.D. Anderson Cancer Center in Houston. Curcumin had no effect on healthy cells.

Curcumin is an antioxidant that has anti-inflammatory effects. In this study, it suppressed the activity of NF-kappa-B, a protein that is overproduced in tumor cells. NF-kappa-B switches on genes for proteins involved in inflammation and cell replication.

Previous research suggested that curcumin stops proliferation of prostate cancer cells (SN: 5/18/02, p. 317: Available to subscribers at http://www.sciencenews.org/articles/20020518/note13.asp). It also kills human breast and liver cancer cells in lab cultures, scientists from India report in the September Molecular Cancer Therapeutics. Tests on mice hint that curcumin might fend off Alzheimer's disease, too (SN: 12/8/01, p. 362: Available to subscribers at http://www.sciencenews.org/articles/20011208/note12.asp).

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Found on Internet December 29, 2002

"Spices kill bacteria and protect cells"
November 10, 2002

From the website "USA Weekend" at
http://www.usaweekend.com/02_issues/
021110/021110eatsmart.html

---Turmeric vs. cancer. The yellow spice turmeric, a constituent of curry powder, contains high concentrations of the potent antioxidant curcumin. New tests suggest curcumin helps stifle cancer. In test tubes, 80% of malignant prostate cells self-destructed when exposed to curcumin. Feeding mice curcumin dramatically slowed the growth of implanted human prostate cancer cells. It may do the same in breast and colon cancer cells, researchers say, speculating that curcumin blocks the activation of genes that trigger cancer. Bonus: Curcumin's anti-inflammatory activity reduces arthritic swelling and progressive brain damage in animals. In UCLA research, eating food laced with low doses of curcumin slashed Alzheimer's-like plaque in the brains of mice by 50%.

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Found on Internet April 3, 2002

"A Theory About How Our Bodies Age"
February 15, 1997

From the website "Alternative Medicine" at
http://www.altmedicine.com/Article.asp?ID=33

It's called "the caramelization effect," or more scientifically, "glycation." It occurs when sugar and protein bind together under the body's own heat and gum up vital organs. But, according to the theory, cooked foods that are browned and caramelized--such as baked goods, glazed meats and roasted coffee--may also contribute to the effect.

According to Dr. Richard Bucala, of the Picower Institute, modifying our diets may stave off some of the aging effects. How? Avoid foods cooked at high temperatures for long periods of time. Don't fry potatoes; steam them instead. Cut down on baked goods, especially the crusts. Essentially, stick with boiling and steaming and avoid broiling, roasting and baking.

Glycation occurs at a faster rate in the body when blood sugar levels are elevated, as in diabetes, note doctors at the Picower Institute. And, they add, avoiding foods rich in "glycotoxins" may prove beneficial to people with vascular and kidney disease, high blood pressure and to the elderly.

NOTE: Curcumin, an extract of the spice turmeric (which gives curry powder its golden yellow color) and a naturally occurring anti-inflammatory agent, appears to cut down on the cross linking of tissue and glycose. For that medical abstract, click here. [This article follows below.]

Please direct comments and/or suggestions to Frank Grazian

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Found on Internet April 3, 2002

"Effect of Curcumin on the Advanced Glycation and Cross-linking of Collagen in Diabetic Rats"

Sajithlal GB, Chithra P, Chandrakasan G.
Department of Biochemistry, Central Leather Research
Institute, Adyar, Chennai, India

From the website
http://www.ncbi.nlm.nih.gov/htbin- post/Entrez/query?uid=9973181&form=6&db=m&Dopt=b

A close association between increased oxidative stress and hyperglycemia has been postulated to contribute significantly to the accelerated accumulation of advanced glycation end products (AGEs) and the cross-linking of collagen in diabetes mellitus.

In the present work, we report the influence of curcumin, an efficient antioxidant, on the level of AGEs and the cross-linking of collagen in diabetic rats. Diabetic rats were given curcumin (200 mg/kg body wt) orally for a duration of 8 weeks. The antioxidant status in serum and the level of AGEs, cross-linking and browning of collagen in tail tendons and skin were investigated.

The oxidative stress observed in diabetic rats was reduced significantly by curcumin administration. Nonenzymic antioxidants such as vitamin C, vitamin E, and glutathione were maintained at near normal values in curcumin-treated diabetic animals. Similarly, the accumulation of lipid peroxidation products in diabetic serum was reduced significantly by curcumin. Accelerated accumulation of AGE-collagen in diabetic animals, as detected by ELISA, was prevented by curcumin. Extensive cross-linking of collagen in the tail tendon and skin of diabetic animals was also prevented to a greater extent by curcumin treatment. A correlation between the level of AGEs and collagen cross- linking was noted, suggesting the involvement of advanced glycation in cross-linking. It was also noted that the preventive effect of curcumin on the advanced glycation and cross-linking of collagen was more pronounced than its therapeutic effect. However, the Maillard reaction fluorescence in both tail and skin collagen remained unaltered by curcumin.

This study confirms the significance of free radicals in the accumulation of AGEs and cross-linking of collagen in diabetes. It supports curcumin administration for the prevention of AGE-induced complications of diabetes mellitus.

PMID: 9973181 [PubMed - indexed for MEDLINE]

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Found on Internet April 3, 2002

"Curry May Slow Alzheimer's':
Turmeric is the Crucial Ingredient"
Nov. 21, 2001

From BBC Online at
http://news.bbc.co.uk/hi/english/health/newsid_1668000/1668932.stm

A spicy ingredient of many curries may be an effective treatment for Alzheimer's disease, say researchers. A team from the University of California at Los Angeles believes that turmeric may play a role in slowing down the progression of the neurodegenerative disease.

The finding may help to explain why rates of Alzheimer's are much lower among the elderly in India than in their Western peers. Previous studies have found that Alzheimer's affects just 1% of people over the age of 65 living in some Indian villages.

Vindaloos

"Drugs with similar properties could potentially be used as preventative treatments for Alzheimer's disease," [says] Dr Richard Harvey.

Turmeric is found in everything from mild Kormas to the hottest Vindaloos. The crucial chemical is curcumin, a compound found in the spice.

Alzheimer's is linked to the build up of knots in the brain called amyloid plaques. Turmeric reduced the number of these plaques by a half. The researchers also found that turmeric had other health benefits. It aids digestion, helps fight infection and guards against heart attacks.

In the study, middle aged and aged rats were fed a diet rich in curcumin. All the rats received brain injections of amyloid to mimic progressive Alzheimer's disease.

Not only was there less evidence of plaque build up in the curcumin-fed rats, they also outperformed rats on normal diets when carrying out maze-based memory tests.

Curcumin also appeared to reduce Alzheimer's-related inflammation in the brain tissue. Researcher Dr Sally Frautschy said the compound had potential as a treatment for the prevention of Alzheimer's disease - particularly in tandem with anti-inflammatory drugs such as ibuprofen.

Dr Richard Harvey, director of research at the Alzheimer's Society, said: "Curcumin has both anti-oxidant and anti- inflammatory properties. Drugs with similar properties could potentially be used as preventative treatments for Alzheimer's disease."

However, Dr Harvey warned that it could be many years before such drugs were made widely available.

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Found on Internet April 13, 2002

"Curry Spice Could Slow Alzheimer's, Study Shows"

By E. J. Mundell NEW YORK (Reuters Health)

From the website
NutriTeam: Curcumin

Diets rich in curcumin--a compound found in the curry spice turmeric--may help explain why rates of Alzheimer's disease are much lower among the elderly in India compared with their Western peers. Alzheimer's disease is characterized by the buildup of amyloid protein "plaques" within the brain. In studies in rats, curcumin "not only reduces the amyloid, but also reduces the (brain's) response to the amyloid," according to researcher Dr. Sally Frautschy of the University of California, Los Angeles.

She presented her findings Thursday at the annual meeting of the Society for Neuroscience in San Diego, California. Previous studies have noted that elderly individuals living in Indian villages appear to have the lowest incidence of Alzheimer's disease in the world, with just 1% of those aged 65 and older contracting the degenerative brain condition. The reasons for this low incidence remain unclear, however. Frautschy speculated that curcumin found in curry could provide a clue to this puzzle since the compound has "a long history of dietary and herbal medicinal use" and is also a powerful antioxidant and anti-inflammatory agent.

In her study, Frautschy fed middle-aged (9 months old) and aged (22 months old) rats diets rich in curcumin. All of the rats had received brain injections of amyloid to mimic progressive Alzheimer's disease. "Curcumin reduced the accumulation of beta-amyloid and the associated loss of proteins" in the synapses, or gaps, between individual brain cells, Frautschy reported. "Synapses connect nerve cells and are crucial for memory," the California researcher explained. Keeping synapses free of plaque is important because "their loss correlates well with memory decline in Alzheimer's." This type of memory preservation may have been reflected in the fact that rats fed curcumin also performed much better in memory-dependent maze tests compared with rats on normal diets, according to Frautschy. Curcumin also appeared to reduce Alzheimer's-related inflammation in neurologic tissue. Because "a combined anti-inflammatory and antioxidant approach will be useful for Alzheimer's prevention or treatment," Frautschy speculates that curcumin could be especially valuable in the fight against the disease, especially in combination with anti-inflammatory drugs like ibuprofen. Her team is hopeful they will soon receive funding for clinical trials to investigate curcumin-ibuprofen combination therapy.

Curcumin may not be the only compound in the kitchen spice rack able to ward off Alzheimer's. In an interview with Reuters Health, Frautschy said that "chemicals from rosemary (rosmarinic acid) and ginger (vanillin and zingerone, also high in Indian diets) have similar structure and should be tested."

Curcumin may be ordered direct from Nutriteam at $24.95 for 180 capsules (500 mg).
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Found on Internet May 14, 2002

"Uses of Turmeric"

From the website
http://www.turmeric.8m.com/uses.html

Turmeric contains a variety of bioactive substances called curcuminoids. The most active component is curcumin, an orange-yellow volatile oil that includes three curcuminoids: turmerone, atlantone, and zingiberone. Research shows that turmeric and its curcuminoids have a number of beneficial properties: (1) good antioxidant activity, comparing well with vitamin C, vitamin E, and superoxide dismutase; (2) anti-inflammatory activity that is comparable to steroidal and nonsteroidal drugs; (3) anticancer properties influencing all the steps of cancer formation: initiation, promotion, and progression; (4) protects the cardiovascular system by lowering serum cholesterol and inhibiting platelet aggregation; (5) protects the liver by several mechanisms; (6) in vitro and in vivo studies show curcuminoids can help with HIV in a number of ways, including acting as biological response modifiers, resulting in significant increases in CD-4 and CD-8 counts.






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curry powder health benefits curcumin turmeric prevents or protects against alzheimers hiv cancer research cloves nutmeg cumin cinnamon curries


Definitions

Curry: as used in India, this simply means "sauce"; Indian foods made with sauces are thus all "curries"

Curry Powder: a readily-available blend of spices which is a Western approximation of Indian spice blends, and typically contains turmeric, coriander, chillies, cumin, mustard, ginger, fenugreek, garlic, cloves, salt, and any number of other spices

Masala: In India and her neighbors, a blend of powdered spices, of a specific type for a specific type of dish; said to be about 100 kinds of masalas in Indian cooking

Garam masala: A readily-available masala composed of delicate, heat-sensitive spices; thus, it is added at the end of cooking, after the flame has been turned off (see left)

Curcumin: Confusion exists in present usage of this word; Curcumin is the name for turmeric in many countries; however, expensive products called "Curcumin" are now being sold with the vitamins at health food outlets, and research on curcumin abounds in current medical literature. Some say that curcumin is the yellow oils that give turmeric its yellow color, and which are also used as both food coloring and textile dyeing. Others call these yellow oils "curcuminoids" or "curcumin extract." Curcumin has nothing to do with "Cumin" spice (see below). See the Curcumin page

Curcuminoids: Chemicals in turmeric that are being studied for their physiological effects; one group of curcuminoids comprises a potent yellow-orange volatile oil (see Curcumin Extract below); this oil contains three compounds called turmerone, atlantone, and zingiberone, among other substances

Curcumin Extract: The term used by Indian pharmacists to denote the potent and expensive yellow-orange oil which is the dye substance extracted from turmeric, used both for food coloring and for textile dye; has been used for centuries in India

Curry Leaves: A plant with small, dark green leaves (about 1 inch long) that give a mild flavor to Indian food; usually used fresh, not dried; they are sometimes included in Curry Powder, but do not give Curry Powder its name

Cumin: A small, warm-climate annual plant of which the seeds are used; often mistranslated as "caraway" in curry recipes due to similarity of the Indian words for both cumin and caraway, jeera, as well as nearly-identical appearance of the seeds; assume that "caraway" means "cumin" in curry recipes; "Cumin" has nothing to do with "Curcumin" (see above)

Chilli: Red chillies, also called Red Pepper or Cayenne Pepper in America

Chilli Powder: In Asia/Europe, the powder of pure red chillies -- this would be called Red Pepper or Cayenne Pepper in America; American "Chilli Powder" is a very different blend of spices, including cumin and with very little red chilli in it, used in Chili con carne, barbecue and "Texas" style cooking

Haldi or Haldie: The Indian name for Turmeric

Turmeric: A plant of which the root resembles ginger, and is used extensively in India, which produces almost the whole world's supply, as well as consumes 80% of that supply; botanical name is curcuma longa; is native to Southeast Asia, from Vietnam to the humid hilly regions of Southern India; Indian name Haldi