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Eating curry protects against dementia

Tumeric and cider vinegar in curry  

11/06/2016

We have blogged several times about the importance of adding Apple Cider Vinegar to curry to create an authentic taste and accentuate the flavours of spices like turmeric. Now a new study from Australia suggests that eating curry at least once a week can hold dementia at bay.

The Australian study has been published in the British Journal of Nutrition. They point to turmeric, as the ingredient that will keep brains brighter for longer as they age. The popular spice contains a chemical called curcumin, which is thought to block rogue proteins called beta amyloid. Beta amyloid creates clumps which destroy brain cells.

Scientists from Edith Cowan University in Perth studied 96 participants aged between 40 and 90 over a twelve month period. Some were given a daily placebo, while others were administered curcumin pills. In tests of verbal and memory skills, those taking the dummy pill suffered a decline in mental function after just six months whereas the subjects taking the curcumin did not.

Considerable evidence already suggests that in societies that regularly consume curry suffer much lower levels of dementia than those who do not.

Also, researchers at the University of Colorado are suggesting that curcumin may help fight drug-resistant tuberculosis.

Turmeric has been used in traditional Asian medicines for decades to treat many conditions and researchers say it has anti-inflammatory, antioxidant, and perhaps even anti-cancer properties.


 

 

 
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