For many who enjoy eating Indian curry, and other savory dishes, also some sweet dishes, that use turmeric; receive an added benefit. Turmeric has been used to color cheeses, dry mixes, salad dressings, yogurt, butter, and margarine in combination with annatto. It gives a yellow color to some prepared mustards, canned chicken broths, and other foods. In India turmeric is also used as a fabric dye in Indian clothing, saris and Buddhist monk’s robes. The ingredient is used in dietary supplement, in cosmetics, and as flavoring for foods, such as turmeric-flavored beverages in India and Asia. The properties of curcumin are contained in turmeric, which are said to provide cognitive benefits.
“The research, published online Jan. 19 in the American Journal of Geriatric Psychiatry, examined the effects of an easily absorbed curcumin supplement on memory performance in people without dementia, as well as curcumin’s potential impact on the microscopic plaques and tangles in the brains of people with Alzheimer’s disease.
Image courtesy of: Junayed M Chowdhury
Found in turmeric, curcumin has previously been shown to have anti-inflammatory and antioxidant properties in lab studies. It also has been suggested as a possible reason that senior citizens in India, where curcumin is a dietary staple, have a lower prevalence of Alzheimer’s disease and better cognitive performance.
“Exactly how curcumin exerts its effects is not certain, but it may be due to its ability to reduce brain inflammation, which has been linked to both Alzheimer’s disease and major depression,” said Dr. Gary Small, director of geriatric psychiatry at UCLA’s Longevity Center and of the geriatric psychiatry division at the Semel Institute for Neuroscience and Human Behavior at UCLA, and the study’s first author.
The double-blind, placebo-controlled study involved 40 adults between the ages of 50 and 90 years who had mild memory complaints. Participants were randomly assigned to receive either a placebo or 90 milligrams of curcumin twice daily for 18 months.”
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Article Resource: https://www.sciencedaily.com/releases/2018/01/180123101908.htm
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