Curry flavor improves immunity
Last reviewed: 22.11.2021
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Scientists from the University of Oregon (USA) have found a new reason for the fact that some dishes with curry seasoning, the main component of which is powder from the dried root of turmeric, are healthy. It turns out that polyphenol curcumin, contained in spices and giving it a yellow color, can cause a moderate but noticeable increase in the level of protein, which plays an important role in the work of the immune system.
This is an antimicrobial peptide catelicidin (CAMP), which helps the immune system to fight various viruses, fungi and bacteria, including those that cause tuberculosis. And CAMP effectively protects against sepsis. It was previously known that the concentration of CAMP is increased due to vitamin D. The discovery of an alternative mechanism of influence on the level of the peptide is of great scientific interest and can open new lines of research in dietetics and pharmacology.
This time, experts have studied the potential of curcumin and omega-3 fatty acids to enhance the expression of the CAMP gene. It turned out that Omega-3s do not have much value in this respect, but curcumin is very effective: it increases the level of CAMP by almost three times. Thus, it can be argued that curcumin is as powerful a remedy as vitamin D.
The results of the work will be published in the Journal of Nutritional Biochemistry.
Recall that curcumin can kill cells of malignant tumors of the breast and prostate and stop their spread. In addition, turmeric prevents the proliferation of amyloid plaques in the brain - which means that weekly eating of curry seasoning can prevent the onset of Alzheimer's and dementia.