Curry ingredient fights skin cancer

 

 

 


The compound that makes curry yellow could help fight skin cancer, U.S. researchers reported.

They said curcumin, found in the spice turmeric, interferes with melanoma cells.

Tests in laboratory dishes show that curcumin made melanoma skin cancer cells more likely to self-destruct in a process known as apoptosis.

The same team has found that curcumin helped stop the spread of breast cancer tumor cells to the lungs of mice.

Bharat Aggarwal of the Department of Experimental Therapeutics at the University of Texas M.D. Anderson Cancer Center in Houston and colleagues treated three batches of melanoma cells, known as cell lines, with curcumin at different doses and for varying times.

The curcumin suppressed two proteins that tumor cells use to keep themselves immortal, the researchers write in next month's issue of the journal Cancer.

"Based on our studies, we conclude the curcumin is a potent suppressor of cell viability and inducer of apoptosis in melanoma cell lines," Aggarwal's team wrote.

"Future investigation to determine the effects of curcumin in animal models of melanoma and clinical trials are planned."

Earlier research has shown that curcumin, which acts as an antioxidant, can help prevent tumors from forming in the laboratory.

Aggarwal said people who eat plenty of turmeric have lower rates of some cancers, although the spice itself has not been shown to reduce cancer risk in people.


The curry tree is native to India; today, it is found wild or become wild again, almost everywhere in the Indian subcontinent excluding the higher levels of the Himalayas. In the East, its range extends into Burma.

The leaves are the part that are used. Since they lose their delicate fragrance when dried, you should try to obtain them fresh; don't waste your time with the dried stuff!
 

Sensoric quality of curry is fresh and pleasant, remotely reminiscent of tangerines. It belongs to citrus family.
 
   

 

 

 


 
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