Curcumin oil and protection against Alzheimer’s disease

The new study carried out by scientists at the University of Catania and New York Medical College has found that it could also trigger enzyme activity, which guards against degenerative brain disease.

Director of research at the Alzheimer's Society, Professor Clive Ballard, gave his response to the findings and explained how eating a curry made with curcumin oil could protect the brain.

'It is to do with a specific enzyme called hemoxygenase, which acts as a defence mechanism against free radicals, these are produced by the body and cause damage to brain and body cell functions and damages immunity.

But there have been other epidemiological studies that suggest people with diets rich in vitamin C can also lower their chance of developing Alzheimer's disease. Studies carried out on other antioxidants such as Japanese green tea and red wine have found that these too could reduce the frequency of Alzheimer's.

This latest discovery is potentially exciting, but should not be taken too much out of context as there are many antioxidants which offer the same protection.'