Curcumin is a pigment extracted from the ginger family, turmeric, and is also found in other ginger plants. Modern research has found that curcumin can inhibit inflammation, anti-oxidation and anti-rheumatic effects.
In 2006, researchers at the National University of Singapore found that curcumin in curry contains antioxidants that inhibit the formation of amyloid plaques in the brain, thereby reducing the chance of suffering from Alzheimer's disease.
Animal experiments at Duke University in the United States have shown that curcumin in curry not only decomposes amyloid in the brain of experimental mice, but also prevents the production of this protein. Researchers have pointed out that eating curry may also have a similar effect on people, which helps prevent Alzheimer's disease.
Many studies have shown that the accumulation of amyloid in the brain is one of the most important causes of senile dementia. Previous studies have shown that curcumin, a key ingredient in curry, has the effect of preventing damage to brain nerve cells and improving brain nerve cell function.
The researchers pointed out that they will determine the effect of curcumin on amyloid plaques in the human brain. In addition, they will study the effects of large amounts of curry to determine whether such eating habits can maximize the utility of curcumin.