Curry’s Cancer-Fighting Compounds Examined in New Study

Curry is delicious and complex to tastebuds, but a new study reveals that the range of dishes also confers some cancer-fighting benefits to those who favor Chicken Tikka Masala.

A study in the UK is examining the effects of curries on bowel cancer tumors, and according to the BBC, also reveals some benefit to stroke and dementia patients. The study concerns curcumin, which is found in turmeric and was used in pill form for the trials. Study lead researcher Prof. William Steward explained that combined with traditional treatments, curcumin demonstrated “100 times better” results:

“Once bowel cancer has spread it is very difficult to treat, partly because the side effects of chemotherapy can limit how long patients can have treatment… The prospect that curcumin might increase the sensitivity of cancer cells to chemotherapy is exciting because it could mean giving lower doses, so patients have fewer side effects and can keep having treatment for longer.”

Steward explains to the news organization that while the studies regarding curry and cancer are in their earliest stages, scientists are hopeful about the effects of plant compounds on hard to treat ailments like bowel cancer, and says the therapies are “intriguing area that we hope could provide clues to developing new drugs in the future.”

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Tags: cancer, Curcumin, Curry

About the Author

Kim LaCapria Kim LaCapria is a writer and editor based in New York. A longtime information junkie, she began blogging full-time at the Inquisitr in 2009. Prior to that, she worked as a marketing assistant in the cosmetics and skincare industry. In addition to her writing for fortytwotimes, she also writes for Medacity and The Inquisitr. Kim is also a contributor for SocialNewsDaily, Indyposted, and TotallyMoney. In the past, she contributed to Lipstick and Luxury and managed social media accounts and blogs for several small and mid-sized businesses.