Duke researchers are asserting that eating curry-prepared foods two or more times per week may reduce the chance of Alzheimer's by targeting amyloid plaque formations.
In particular, the team of scientists believes that curcumin, which helps to make up the spice tumeric, works to prevent the spread of amyloid protein plaques in the brain, linked to the onset of Alzheimer's in a number of previous studies.
Speaking at the annual meeting of the Royal College of Psychiatrists in the UK, lead researcher Professor Murali Doraiswamy said: "There is very solid evidence that curcumin binds to plaques, and basic research on animals engineered to produce human amyloid plaques has shown benefits."
Greg Cole at UCLA has found similar benefits in other research. 1 | pdf
The most common form of dementia, Alzheimer's disease was first recognised by the German neuropathologist Alois Alzheimer in 1905.