Recent study findings from the National University of Singapore suggest regular consumption of curry may protect the brain.
In the study of over 1,000 people (between the ages of 60 and 93), researchers compared curry consumption to cognitive function.
Researchers found that people who consumed curry "occasionally" or "often or very often" had significantly better cognitive function that those who "never or rarely" consumed curry.
Curcumin, found in the curry spice turmeric, possesses potent antioxidant and anti-inflammatory properties.
Curry is widely used by people in India, where the prevalence of Alzheimer's disease is much lower than other places in the world.
These findings were published in the November 1st, 2006 edition of the American Journal of Epidemiology
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