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澳大利亚一项研究显示,爱吃咖喱的人患早老性痴呆风险更低,原因是咖喱中的关键成分姜黄素能分解大脑中淀粉样蛋白积聚,从而避免或延迟老年痴呆发病。研究人员在《英国营养学杂志》上发表文章说,96名年龄在40岁到90岁的志愿者参与这项为期1年的实验。一组人每天服用1500毫克姜黄素,另一组人服用安慰剂。6个月后的语言和记忆测试结果显示,接受安慰剂的一组人认知能力下降,接受姜黄素的一组人没有变化。
A study in Australia shows that people who eat curry are at a lower risk of developing Alzheimer’s disease because curcumin, a key component of curry, can break down amyloid accumulation in the brain and thus prevent or delay the onset of Alzheimer’s disease. In an article in the British Journal of Nutrition, the researchers said 96 volunteers, aged 40 to 90, participated in the one-year experiment. One group took 1500 mg of curcumin daily and the other group took placebo. Language and memory tests six months later showed a reduction in cognition in the placebo group and no change in the group receiving curcumin.