Curry Could Help Foil Alzheimer's
Scientists looked at the curry consumption of 1,010 Asian people aged between 60 and 93 who were currently unaffected by Alzheimer's.
Their thinking ability was compared using a standard test called the Mini Mental State Examination (MMSE).
Participants who ate curry once or more in six months, or more than once a month, had better results than those who "never or rarely" ate it.
Dr. Tze-Pin Ng, from the National University of Singapore who led the study, told New Scientist magazine, "What is remarkable is that apparently one needs only to consume curry once in a while for the better cognitive performance to be evidenced."
He suspects that curcumin, a constituent of the spice turmeric, is responsible for the effects.