Curcumin could cut plaque build-up linked to Alzheimer’s

Curcumin, found extensively in curries, could boost the body’s ability to clear the build up of plaques in the brain that are linked to Alzheimer’s disease, suggest results from a small laboratory study from the US.

Although the mechanism of Alzheimer’s is not clear, significant data exists supporting the build-up of plaque from beta-amyloid deposits. The new research appears to indicate that curcumin, the natural pigment that gives the spice turmeric its yellow colour, could help the body’s immune system clear away these deposits and reduce the risk of developing the disease. “Curcumin improved ingestion of amyloid beta by immune cells in 50 percent of patients with Alzheimer's disease,” said Dr Milan Fiala from the David Geffen School of Medicine at UCLA. The research, published in the Journal of Alzheimer’s Disease (Vol. 10, pp. 1-7), adds to this by reporting on a small laboratory study using blood from six Alzheimer's disease patients (aged 65 to 84) and three healthy controls.

The new study extends previous findings examining the neuroprotective effects of curcumin. Experts recommend however that consumers wishing to make use of curcumin's properties consume it in supplement form rather than eating more curries, which tend to be rather high in fat in their Western form. The study was funded by the Alzheimer's Disease Association and private donors.