Research: Proven Anti-Cancer Effectiveness of Curry Component
Last reviewed: 23.04.2024
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Scientists (Jonsson Comprehensive Cancer Center) have proved that the main chemical component of the Curry-kukurmin seasoning, while in the mouth, blocks molecular signal chains that contribute to the development of malignant tumors of the head and neck.
As it turned out, kukurmin has an inhibitory effect on the main biochemical chains that control the release of other signaling substances - pro-inflammatory cytokines, leading to the development of cancer.
The anticancer effect of kukurmin was established in 2005, when clinical studies were conducted in mice and cell cultures. This study was conducted on 21 patients with malignant tumors of the head and neck and a group of healthy people in the role of a control group. The essence of the study consisted in the study of saliva samples before and after chewing the tablets, which contained 1 g. Of kukurmin.
On the basis of previous accumulated data, a new analysis showed that curymulin inhibiting the enzyme IKKβ (kappa beta kinase inhibitor) inhibits, thus, the activation of the nuclear factor of transcription of NFκβ, which affects the risk of developing cancer.
These studies showed a good tolerability of the drug and the absence of toxic effects. The biggest problem is the appearance of the yellow color of the mouth and teeth, so the question is about improving the form of taking this substance. The next step of the scientists is to evaluate the effectiveness of long-term therapy with cucurmin.
The authors of the study note that the therapeutic effectiveness of kukurmin is manifested when consumed in large quantities, so expect an anti-cancer effect when using simple dishes with seasoning curry is not worth it.
Researchers believe that kukurmin can be used as an additional method of treating cancer tumors to the already existing ones - chemotherapy, surgery, irradiation.
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