Tuesday, July 19, 2005

More on Curry in HealthScout

More on the cancer-inhibiting properties of turmeric, a spice used in curry dishes at HealthScout.

Excerpts:

"We could completely inhibit the growth of the tumor if we used a big enough dose," said study co-author Bharat B. Aggarwal, chief of the Cytokine Research Section in the Department of Experimental Therapeutics at the University of Texas M.D. Anderson Cancer Center in Houston. His report is set to appear in the Aug. 15 issue of Cancer.

They zeroed in on a molecule called NF-kappa B, which is known to be overactive in several types of tumors, including melanoma. The turmeric shut down the molecule and that lead to inhibition of the tumor growth, Aggarwal explained.

The new findings were praised by Costas Koumenis, an associate professor of radiation oncology at Wake Forest University School of Medicine. "I think it's an interesting and provocative study," he said. "It shows some new insight into how turmeric is working to inhibit the growth of melanoma cells."

But he cautioned that the study was done in the lab, and the spice must be tested on animals, and eventually people, before it is proven to be effective.

For the past 20 years, Koumenis said, turmeric has been studied, mostly as an agent to prevent cancer. For instance, some researchers have found an association between diets rich in curcumin and reduced rates of colon cancer. But more recently, the focus has shifted to study the spice as a cancer treatment.


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