Source: Straits Times , October 28, 2009
Curry kills cancer
LONDON - A MOLECULE found in a curry ingredient can kill oesophageal cancer cells in the laboratory, suggesting it might be developed as an anti-cancer treatment, scientists said on Wednesday.
Researchers at the Cork Cancer Research Centre in Ireland treated oesophageal cancer cells with curcumin - a chemical found in the spice turmeric, which gives curries a distinctive yellow colour - and found it started to kill cancer cells within 24 hours. The cells also began to digest themselves, they said in a study published in the British Journal of Cancer.
Previous scientific studies have suggested curcumin can suppress tumours and that people who eat lots of curry may be less prone to the disease, although curcumin loses its anti-cancer attributes quickly when ingested. But Sharon McKenna, lead author of the Irish study, said her study suggested a potential for scientists to develop curcumin as an anti-cancer drug to treat oesophageal cancer.
Cancers of the oesophagus kill more than 500,000 people across the world each year. The tumours are especially deadly, with five-year survival rates of just 12 to 31 per cent. Ms McKenna said the study showed curcumin caused the cancer cells to die 'using an unexpected system of cell messages'.
Normally, faulty cells die by committing programmed suicide, or apoptosis, which occurs when proteins called caspases are 'switched on' in cells, the researchers said.
But these cells showed no evidence of suicide, and the addition of a molecule that inhibits caspases and stops this 'switch being flicked' made no difference to the number of cells that died, suggesting curcumin attacked the cancer cells using an alternative cell signalling system. – REUTERS
Yet another reason to indulge in a bowl of delicious curry ,(as if we don’t have enough already). However, do keep in mind that many curries involve large usage of coconut milk. As we all know coconut milk is high in cholesterol and large consumptions of it can increase risk in diabetes and high cholesterol.
The key hero ingredient to note here is Turmeric.
Turmeric contains up to 5% essential oils and up to 3% curcumin, a polyphenol. It is the active substance of turmeric and it is also known as C.I. 75300, or Natural Yellow 3.
Due to it's medicinal properties, Turmeric has been used in South Asia for ages as an antiseptic for cuts, burns and bruises. It has antibacterial properties. In countries such as Japan it can be taken as dietary supplement, as it allegedly helps the stomach and other ailments. Pakistanis use it as an anti inflammatory agent to aid gastrointestinal discomfort. Turmeric is also a suspect in curing Alzheimer’s disease, arthritis and other biological disorders.
Turmeric can be used not just in curries but can also be used for spicing up seafood or meats. Turmeric is also the powdery spice that gives your food a yellowy colour and brightens up your taste palate and plate.
You can easily incorporate turmeric in your cooking. Using the simple ingredients of Turmeric, salt and pepper you can bring to live any of fish or meat. You can even use it on meaty vegetables such as Brinjal (eggplant) to make it vegetarian friendly. That alone, with some wholemeal rice can make a satisfying lunch
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