by: Jai Dharma on Nov 22 2005 5:07
PM in Health
Yet another example of how new scientific research is providing evidence of the medicinal properties of spices.
This time, “haldi” and its beneficial impact on cancer treatment. Read the full article here: “How curry can help keep cancer at bay” (15th Oct ’05) http://www.dailymail.co.uk/pages/live/articles/health/healthmain.html?in_article_id=365491&in_page_id=1774#StartComments
As the article mentions, “It is not the first time scientists have found that curries can be good for health. Curcumin, a member of the ginger family, is already widely used in Indian and Chinese medicine for a range of ailments from rheumatism to abdominal pain.
Studies have suggested that turmeric - of which curcumin is the active ingredient - can help to slow prostate cancer.
And last year, researchers said curcumin, which gives curries a mustard-yellow colour, could help protect the brain against the onset of Alzheimer's Disease.
This could explain why rates of Alzheimer's are far lower in India than in the West. Other curry spices linked to health benefits include coriander, which aids digestion, and fenugreek, which can help prevent mouth ulcers and sore throats.
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