A key ingredient in curries could help prevent the onset of Alzheimer's disease, a new study from the US has concluded.
Research carried out by Duke University in the state of North Carolina found sufficient evidence to suggest that eating a curry two or three times a week could cut the risk of developing dementia.
In particular, the team of scientists believes that curcumin, which helps to make up the spice tumeric, works to prevent the spread of amyloid protein plaques in the brain, something which has been linked to the onset of Alzheimer's in a number of previous studies.
Speaking at the annual meeting of the Royal College of Psychiatrists, lead researcher Professor Murali Doraiswamy said: "There is very solid evidence that curcumin binds to plaques, and basic research on animals engineered to produce human amyloid plaques has shown benefits."
The most common form of dementia, Alzheimer's disease was first recognised by the German neuropathologist Alois Alzheimer in 1905.
It is currently estimated that the condition affects more than 26 million people across the world.