EATING curry may keep the brain active, a study of elderly Asians suggests. Consumers of curry were found to have sharper brains and better cognitive performance than those who never or seldom ate it.
The magic ingredient may be curcumin, found in the curry spice turmeric, which possesses potent antioxidant and anti-inflammatory properties, say the authors of the study, led by Tze-Pin Ng from the National University of Singapore.
It is known that long-term users of anti-inflammatory drugs have a reduced risk of developing Alzheimer’s, while antioxidants, such as vitamin E, have been shown to protect brain cells in laboratory experiments but have had limited success in alleviating cognitive decline in dementia patients.
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