Curcumin shows promise in war against Alzheimer's

January 7, 2005

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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.

A 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 (which form the

disease-causing plaques) in the brains of Alzheimer's patients and

also breaks up existing plaques.

Reporting in the January 2005 online edition of the Journal of

Biological Chemistry, the research team also found the low molecular

weight and polar structure of curcumin allows it to penetrate the

blood-brain barrier effectively and bind to beta amyloid.

In earlier studies (Journal of Neuroscience 21:8370-8377, 2001;

Neurology of Aging 22:993-1005, 2001) the same research team found

curcumin has powerful antioxidant and anti-inflammatory properties,

which scientists believe help ease Alzheimer's symptoms caused by

oxidation and inflammation.

The team's body of research into curcumin has prompted the UCLA

Alzheimer's Disease Research Center to begin human clinical trials to

further evaluate its protective and therapeutic effects.

" The prospects of finding a safe and effective new approach to both

prevention and treatment of Alzheimer's disease is tremendously

exciting, " said principle investigator Gregory Cole. " Curcumin has

been used for thousands of years as a safe anti-inflammatory in a

variety of ailments as part of Indian traditional medicine, " Cole

said. " Recent successful studies in animal models support a growing

interest in its possible use for diseases of aging involving oxidative

damage and inflammation like Alzheimer's, cancer and heart disease.

What we really need, however, are clinical trials to establish safe

and effective doses in aging patients. "

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