I love anything curry. I even sometimes put curry powder in my chicken or tuna sandwich or when cooking friend rice. But I don’t really know anything else about curry, aside from it’s taste. I’ve read that the yellow color of the Indian curry spice tumeric comes from Curcumin. According to Wikipedia,

Curcumin is known for its antitumor, antioxidant, antiarthritic, anti-amyloid and anti-inflammatory properties. In addition it may be effective in treating malaria, prevention of cervical cancer, and may interefere with the replication of the HIV virus.

There is also circumstantial evidence that curcumin improves mental functions; a survey of 1010 Asian people who ate yellow curry and were between the ages of 60 and 93 showed that those who ate the sauce “once every six months” or more had higher MMSE results than those who did not. From a scientific standpoint, though, this does not show whether the curry caused it, or people who had healthy habits also tended to eat the curry, or some completely different relationship.

Amazing isn’t it? Makes me want to eat curry everyday!

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