TURMERIC & BLOOD CANCER
More Evidence Curry Ingredient May Fight Cancer
NEW YORK (Reuters Health) – An ingredient in the curry spice turmeric may help suppress and destroy a blood cancer, early lab research shows–suggesting yet another health benefit from this long-heralded substance.
Turmeric is a common ingredient in Indian food and yellow mustard. Its active ingredient is curcumin, which gives turmeric its yellow color.
Adding curcumin to human cells with the blood cancer multiple myeloma, Dr. Bharat B. Aggarwal of the University of Texas MD Anderson Cancer Center in Houston and his colleagues found, stopped the cells from replicating. And the cells that were left died.
Although the study did not test the benefits of curcumin in patients, previous research has shown the substance may fight other types of cancers, Aggarwal told Reuters Health.
Studies have also shown that curcumin, even in large quantities, does not produce any known side effects in humans, the researcher noted.
Based on this evidence, Aggarwal recommended that people with cancer should try to eat more curcumin, if possible.
“Whichever way you can take it, as much as possible,” he said.
Aggarwal added, however, that further research is needed to determine how much curcumin people need to get the most benefits.
Previous laboratory research has shown that curcumin may have antioxidant and anti-inflammatory properties, as well as treat and prevent cancer.
Thanks to Reuters Health, 3/03
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