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Food

Spicing Up Your Life

Can turmeric, the spice that adds color and flavor to Asian foods, play a role in preventing Alzheimer's disease? Scientists are trying to find out.

Post Staff

From the May/June 2005 Issue

A pinch of this pungent, yellow spice can transform meats, grains, vegetables, and legumes into something exotic and delicious. Now researchers are looking into whether a component in curry powder, curcumin, might help protect millions from the ravages of Alzheimer's disease.

Curcumin is an extract of turmeric, a plant related to ginger. Turmeric's roots, ground into powder, are a main component of curry spice.

In studies with mice, UCLA researchers found that curcumin can cross the blood-brain barrier and inhibit the abnormal formation of protein fragments like those found in the brains of Alzheimer's patients. In India, where turmeric is a dietary staple, the incidence of Alzheimer's disease in the elderly is almost 4 1/2 times lower than that of the U.S. Scientists think a diet rich in curcumin may play a role.

Future research may show whether curcumin will be useful against Alzheimer's disease in humans. Meanwhile, the extract is also being tested for its pharmacological properties In the treatment or prevention of numerous conditions, including cystic fibrosis, alcoholic liver disease, multiple myeloma, multiple sclerosis, childhood leukemia, and malaria.

A powerful antioxidant and anti-inflammatory, curcumin may also help lower LDL cholesterol levels, suppress tumor growth, and reduce high blood pressure.

The following recipes with turmeric are a delicious way to start spicing up your diet and your health.

Eggplant and Spinach Curry
(Makes 4-6 servings)

• ¼ cup vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric powder
• 1 pinch cayenne
• ½ cup chopped yellow onions
• 3 tablespoons minced garlic
• 1 tablespoon minced fresh ginger
• 1 teaspoon minced jalapeño peppers
• 1 medium eggplant(1 1/2 pounds) cut into ½" cubes
• 1 teaspoon salt
• 2 pounds fresh spinach rinsed, stems removed, chopped
• 2 large tomatoes seeded, chopped
• ¼ cup finely chopped fresh cilantro leaves

Heat oil in large sauté pan over medium-high heat. Add the mustard seeds and cook, stirring, until they pop. Add the cumin, coriander, turmeric, and cayenne; cook, stirring constantly for 30 seconds until fragrant.

Add onions and cook 1 minute. Add garlic, ginger and jalapeños and cook 30 seconds, stirring. Add eggplant and salt; cook until soft, about 5 minutes. Add spinach and cook until wilted. Add tomatoes and cook over medium-low heat until thickened, 10-15 minutes. Add cilantro and stir well. Season to taste and serve hot over cooked rice.

***

Avocado Curry Soup
(Makes 4 servings)

• 2 avocados, peeled and cubed
• 2 1/2 cups chicken stock
• 1 teaspoon curry powder
• Salt to taste
• White pepper to taste
• ½ cup whipping cream

Blend avocados with cup of chicken stock in food processor until smooth. Stir in remaining stock and remaining ingredients.

Chill. Garnish with sliced or cubed avocados when ready to serve.

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