A spicy brain ally
Researchers have noted for some time that Alzheimer's disease rates in India are much lower than in the U.S., and they have worked to understand why. The boon to maintaining the brain seems to come down to a spice commonly used in Indian dishes—curry. Considered to be more exotic fare to most Americans' palates, I'm thinking that Indian food should become the new burger-and-fries for all of us. And studies continue to be published to support the curry—brain health connection, showing that a specific phytochemical in curry can offer amazing protection.
Curry contains curcumin, a phytochemical also found in the spice turmeric. We already know that curcumin has anti-inflammatory or antioxidant properties (more on that in a minute). There's even animal research to suggest that curcumin can help reduce the formation of the plaques and inflammation that characterize Alzheimer's.
But this study went one step further. In laboratory tests, researchers at UCLA found that curcumin provided a power boost to macrophages, which are important immune system cells. Macrophages are responsible for clearing amyloid beta, the protein that makes up Alzheimer's plaques. Some scientists have theorized that Alzheimer's is caused, at least in part, by dysfunctional macrophages that are unable to clear amyloid beta from the brain.
UCLA scientists isolated macrophages from blood samples of six Alzheimer's patients and three healthy controls. They treated the macrophages with a curcumin solution for 24 hours, and then added amyloid beta to the mix. In half of the Alzheimer's samples, the macrophages responded identically to the health controls—by gobbling up the plaque-causing proteins.
Curcumin's curious power over proteins may also explain its anti-inflammatory properties. In a recent animal study out of the University of Arizona, scientists found a curcumin extract to be effective against rheumatoid arthritis in laboratory rats. They suggest that the spice neutralizes a specific protein, NF-KB, which triggers the production of inflammatory proteins that play a role in the characteristic joint pain and damage of rheumatoid arthritis.
Traditional Indian dishes are a delicious source of curcumin—and most are built around beans, whole grains and greens. I'm sure you recognize those as the whole foods I talk about all the time—and I won't stop talking about it, as the value of whole foods is so great, it bears constant repeating.
However, you may not have the taste buds for Indian foods. Don't think that means you have to miss out on the brain-health benefits. You can also get curcumin in supplement form at your local health food store, grocery store or supplement retailer. Just follow the dosing instructions on the label. Also, I wrote more about Alzheimer's disease in the April issue of Health Revelations. If you're a subscriber, you can access it in the archives at www.healthrevelations.com.
