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Yellow pigment in curry blocks, breaks up Alzheimer's plaques

December 28, 2004

A dietary staple of India, where Alzheimer's disease rates are reportedly among the world's lowest, holds potential as a weapon in the fight against the disease. The new UCLA-Veterans Affairs study involving genetically altered mice suggests that curcumin, the yellow pigment in curry spice, inhibits the accumulation of destructive beta amyloids in the brains of Alzheimer's patients and also breaks up existing plaques.



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