Posted on 10/28/2009 12:46:39 PM PDT by decimon
LONDON (Reuters) – A molecule found in a curry ingredient can kill esophageal 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 Center in Ireland treated esophageal cancer cells with curcumin -- a chemical found in the spice turmeric, which gives curries a distinctive yellow color -- 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 tumors 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.
(Excerpt) Read more at news.yahoo.com ...
Yum
I had some curry in Japan that killed my stomach-lining cells.
If it kills cancer, bring a truck load to my house.
Cancer cells suicide in the presence of curry. D’oh! Seems self evident when you think about it. :)
Makes me hungry for some Thai food!
I pray that this is true.
I wonder if the cancer statistics are different in countries that use more curry in their food?
People who are into natural herbs and stuff have known this for years, it’s funny to see the pharmies catch on. Now, they’ll analyze it to guess which chemical does it, then make a synthetic drug that doesn’t work half as well, but never, ever, will they recommend eating diets rich in curry, cuman, and all these herbs that they know are great for ones health ...
I’ve been taking a “Tumeric” supplement for two years. Lots of data in the past that shows several benefits of curcumin.
Lemon Curry?
South Coast Chicken Curry (Trinidad)
1 HUGE breast (2 smaller)
2-3 HUGE onions
1 ½” /2” fresh ginger
3-4 cloves of garlic
2-3 large potatoes and equal amount or a little more squash
1 tbs turemic
2-3 tbsp roasted geera
1-2 tbsp masala (garam)
1 tspn dry garlic chutney (if you can find it)
1 pt. water
6-8 oz. Plain yogurt
4 oz. fresh grated coconut
Chicken, potatoes, squash should be about equal, onions about half. I like to go heavy on the squash.
Cut onion into ½” pieces
Grate ginger
Brown (light) onion and ginger in veg oil
Add Tumeric, garlic, curry powder, roased geera, masala and cook for 3 min, (sort of) may need to add a little water.
Add Chicken and cook until chicken is half cooked
Add potatoes, squash, yogurt, coconut
Add water to cover “mix” and boil down cook everything and to thicken “gravy”.
You can add a little creamed coconut if you want a sweeter curry.
Serve next to Basmati or Jasmine rice.
I ‘fry’ my curry in butter or oil to release the flavor.
Do you think that’s bad or good for the chemical we want?
Just fine, eat curry, but do cook it ...
Sometimes heating damages the compounds, but not always. For instance, cooked tomatoes are better than raw tomatoes because cooking releases the licopene.
You need pharmacy grade curcumin...
Having a vindaloo may please your taste buds, but may not help...
No, Tim Curry...(jkidding)...
India has lower than expected Alzheimers rates, too. They are working on a drug based on the curcumin molecule.
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