Curry: spice of life.

A pinch of this pungent, yellow spice can transform meats, grains, vegetables, and legumes into something quite delicious. Now researchers are looking into whether a component in curry powder, curcumin, might help protect millions from the ravages of Alzheimer's disease.

Curcumin is an extract of turmeric, a plant related to ginger, whose roots, ground into powder, are a main component of curry spice.

In studies with mice, UCLA researchers found that curcumin can cross the blood-brain barrier and inhibit the abnormal formation of protein fragments like those found in the brains of Alzheimer's patients. In India, where turmeric is a dietary staple, the incidence of Alzheimer's disease in the elderly is 4.4 times lower than in the U.S. Scientists think a diet rich in curcumin may play a role.

Future research may show whether curcumin will be useful against Alzheimer's disease in humans. Meanwhile, the extract is also being tested for its pharmacological properties in the treatment or prevention of numerous conditions including cystic fibrosis, alcoholic liver disease, multiple myeloma, multiple sclerosis, childhood leukemia, and malaria.

A powerful antioxidant and anti-inflammatory, curcumin may also help lower LDL cholesterol levels, suppress tumor growth, and reduce high blood pressure.

The recipe with turmeric (see left) is a delicious way to start spicing up your diet and your health.

Health Recipe of the Month

Eggplant and Spinach Curry

Serves 4-6

1/4 cup vegetable oil
  1 teaspoon mustard seeds
  1 teaspoon ground cumin
  1 teaspoon ground coriander
1/2 teaspoon turmeric powder
  1 pinch cayenne
1/2 cup chopped yellow onions
  3 tablespoons minced garlic
  1 tablespoon minced fresh
    ginger
  1 teaspoon minced jalapeno
    peppers
  1 medium eggplant (about
    1 1/2 lbs.) cut into 1/2" cubes
  1 teaspoon salt
  2 pounds fresh spinach
    rinsed, stems removed,
    and chopped
  2 large tomatoes seeded,
    chopped
1/4 cup finely chopped fresh
    cilantro leaves

Heat oil in large saute pan over
medium-high heat. Add mustard
seeds and cook, stirring, until
they pop. Add cumin, coriander,
turmeric and cayenne, and cook,
stirring constantly, for 30
seconds until fragrant.

Add onions and cook for 1
minute. Add garlic, ginger and
jalapenos and cook for 30 seconds,
stirring. Add eggplant and
salt, cook until soft, about 5
minutes.

Add spinach and cook until
wilted. Add tomatoes and cook
over medium-low heat until
thickened, 10 to 15 minutes.
Add cilantro and stir well.
Season to taste and serve hot
over cooked rice.