LONDON (Reuters) – A compound found in the common curry spice turmeric appears to delay the liver damage that eventually causes cirrhosis, scientists said on Wednesday.
In a study published in Gut, a British Medical Journal title, Austrian scientists found that feeding the compound curcumin to mice reduced the types of inflammation that can cause liver cell damage, blockage and scarring.
Previous research has suggested that curcumin, which gives turmeric its bright yellow color, has anti-inflammatory and antioxidant properties which may be helpful in fighting disease.(Read entire article)
It’s the ingredient that Indian chefs use to give chicken tikka masala its distinctive colour. Curcumin is one of the main components of the spice turmeric, which is also used to turn rice yellow in Indian cuisine.
However, it seems it might have another important role in the fight against liver damage.
Researchers in Austria and the US say curcumin seems to delay the onset of cirrhosis. They say their work builds on previous research which has indicated that it has anti-inflammatory and antioxidant properties which may be helpful in combating disease.
Practitioners of Indian Ayurvedic medicine have traditionally used it to treat a range of gastrointestinal disorders. The researchers from Medical University, Graz in Austria and the College of Medicine in Houston, Texas, wanted to find out if curcumin could delay the damage caused by progressive inflammatory conditions of the liver. (Read entire article)