Currying flavor

Vegetarian Times, March, 2002 by Maria Rabat

Can't decide whether to order Indian, Chinese or pizza? You'll probably have a hankering for a bit of vindaloo after reading this: One of curry's key components may offer an effective treatment for Alzheimer's disease. According to researchers at the University of California-Los Angeles, turmeric, a brilliantly colored dried spice found in a wide variety of Indian dishes, may play a role in slowing down the disease's progression.

The brains of Alzheimer's patients are riddled with tiny knots called amyloid plaques. Rats with a similar condition feasted on foods seasoned with copious amounts of turmeric, which is rich in curcumin, a compound known for its antioxidant and anti-inflammatory properties. Rats on the turmeric diet had less plaque buildup than those that weren't fed with the spice. They also outperformed rats on normal diets on maze-based memory tests. Researchers are optimistic that this small study may shed some light on why Alzheimer's rates are much lower in India as compared to the West.

But if curry doesn't tempt you, there's always melatonin. In a study published in Biochemistry (December 2001), researchers reported that melatonin, the supplement used to treat jet lag and insomnia, can reverse the formation of the amyloid plaques by inhibiting the production of its signature protein. And while drugs with properties similar to turmeric and melatonin are years away from development, the results of these studies suggest that preventative supplements may be your brain's best bet.