Curry spice can kill cancer cells, scientists say
Good news for the curry monsters out there: scientists think a chemical found in the bright yellow spice turmeric can cause cancer cells to literally self destruct.
The chemical, curcumin, a known antioxidant, is currently being used in treatment trials for arthritis and dementia.
But lab tests have revealed that curcumin is capable of destroying gullet cancer cells. Experts said the findings, published in the British Journal of Cancer, could help uncover new treatments.
Dr Sharon McKenna and her team from the Cork Cancer Research Centre found that curcumin started to kill cancer cells within 24 hours – about the same amount of time it takes to recover from a vindaloo.
Turning the tables on the killer disease, the team said curcumin triggered “lethal cell death signals”, effectively telling cancer cells to begin digesting themselves.
Dr McKenna said: “Scientists have known for a long time that natural compounds have the potential to treat faulty cells that have become cancerous and we suspected that curcumin might have therapeutic value.”
Dr Lesley Walker, director of cancer information at Cancer Research UK, said: “This is interesting research which opens up the possibility that natural chemicals found in turmeric could be developed into new treatments for oesophageal cancer.
“Rates of oesophageal cancer rates have gone up by more than a half since the ’70s and this is thought to be linked to rising rates of obesity, alcohol intake and reflux disease so finding ways to prevent this disease is important too.”
Around 7,800 people are diagnosed with oesophageal cancer in Britain each year. It is the sixth most common cause of cancer death and accounts for roughly five percent of all British cancer deaths.
It looks like curry’s firm grip at the top of the British food leaderboard has been well and truly cemented.
Hat tip to the BBC
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