By Tessa Salazar
Philippine Daily Inquirer
Often called a “superfood†by nutritionists, the medical field may now start calling the lowly curry the same moniker.
Nutrition specialists like Jonny Bowden, PhD (as written in his book “The 150 Healthiest Foods on Earthâ€), have known for a long time about the “enormous†anti-inflammatory action of curry. Aside from that, curry has been proven to support liver health and is a powerful antioxidant.
Phyllis A. Balch, nutritional consultant and author of “Prescription for Dietary Wellness,†writes that curry (or curcumin or turmeric), derived from the large, deep yellow rhizome (underground stem) of the plant Curcuma domestica (robust, rhizomatous, perennial herb native to Tropical Asia), occupies a venerable medicinal position in Asian and Indian healing. Curcumin (or “curry†in culinary circles) is considered a tonic for the body.
In a recent study published at the American Association of Pharmaceutical Scientists journal titled “Curcumin and Cancer Cells: How Many Ways Can Curry Kill Tumor Cells Selectively?†by Jayaraj Ravindran, Sahdeo Prasad and Bharat B. Aggarwal, curcumin was shown to have “killed†tumor cells.
The abstract stated: “We show that curcumin modulates growth of tumor cells through regulation of multiple cell signaling pathways including cell proliferation pathway (cyclin D1, c-myc), cell survival pathway (Bcl-2, Bcl-xL, cFLIP, XIAP, c-IAP1), caspase activation pathway (caspase-8, 3, 9), tumor suppressor pathway (p53, p21), death receptor pathway (DR4, DR5), mitochondrial pathways and protein kinase pathway (JNK, Akt and AMPK).â€
The study described, in detail, how curcumin selectively
kills tumor cells, and leaves normal cells untouched.
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