Good news for Glasgow, Curry Central

Curcumin is the principle ingredient of tumeric or “haldi” as it is called in Hindi. This is the spice that gives Indian curries their bright yellow colour. The tumeric root (a relative of ginger) has long been thought to have all kinds of medicinal properties - antibiotic, anti-inflammatory, anti-arthritic, antioxidant and anti-cancer properties. Regular consumption is also alleged to increase brain power!!

A study by Asma Ejaz and colleagues from Tufts University, Boston, USA, published in the Journal of Nutrition, suggests that curcumin may also reduce fat formation by blocking the growth of new blood vessels which is necessary for the expansion of fat (adipose) tissue and by positively changing fat cell metabolism.

Their research used mice. In the high-fat fed mice, over 12 weeks, curcumin did not affect food intake but reduced body weight gain, adiposity, and microvessel density in adipose tissue. Curcumin also increased expression of key enzymes involved in fat oxidation. Blood cholesterol levels were also lowered by curcumin treatment.

Leaping from mouse to man, the authors speculate that dietary curcumin may not only help prevent obesity but may also have favourable effects on fat metabolism.

How much of an impact this finding may have on the obesity epidemic remains to be seen. But it makes going out for a curry an even more delightful experience!

www.carolinebrowntherapy.com