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Study: curry seasoning ingredient proven anti-cancer efficacy
Last reviewed: 30.06.2025
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Scientists (Jonsson Comprehensive Cancer Center) have shown that the main chemical component of curry spice, cucurmin, when placed in the mouth, blocks molecular signaling chains that contribute to the development of malignant tumors of the head and neck.
As it turns out, cucurmin has an inhibitory effect on the main biochemical chains that control the release of other signaling substances – pro-inflammatory cytokines, which lead to the development of cancer.
The anti-cancer effect of cucurmin was established in 2005, when clinical studies were conducted on 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 as a control group. The essence of the study was to examine saliva samples before and after chewing tablets that contained 1 g of cucurmin.
Based on previous accumulated data, the new analysis showed that cucurmin, by inhibiting the enzyme IKKβ (inhibitor of kappa beta kinase), thus prevents the activation of the nuclear transcription factor NFκβ, which influences the risk of cancer development.
These studies have shown good tolerability of the drug and the absence of toxic effects. The biggest problem is the appearance of yellow coloring of the mouth and teeth, so the question arises about improving the form of taking this substance. The next step for scientists is to evaluate the effectiveness of long-term therapy with cucurmin.
The authors of the study note that the therapeutic effectiveness of cucurmin is manifested when it is consumed in large quantities, so one should not expect an anti-cancer effect when consuming simple dishes with curry seasoning.
Researchers believe that cucurmin can be used as an additional method of treating cancerous tumors to existing ones – chemotherapy, surgery, radiation.
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