Lee Swanson Research Update

Chemical in Curry May Help Curb Alzheimer's Disease

August 2007

A chemical found in curry (bisdemethoxycurcumin) "may correct immune defects of Alzheimer's disease (AD) patients and provide a previously uncharacterized approach to AD immunotherapy," according to a study published online in the Proceedings of the National Academy of Sciences.

The findings build on previous research linking curry consumption to reduced Alzheimer's risk, including one study that found that only one percent of elderly Indians developed the disease—a quarter of the rate seen in the United States.

In the current study, researchers looked at blood samples of Alzheimer's disease patients. They found that a chemical called bisdemethoxycurcumin boosted immune cells called macrophages to clear amyloid beta, the protein that forms the brain plaques associated with Alzheimer's disease. Bisdemethoxycurcumin is the active ingredient curcuminoids—a natural substance found in turmeric root. Turmeric is a spice often found in curry powders.

The team also identified the genes involved in the process, called MGAT III and Tol-like receptors, which are also responsible for a number of key immune system functions.

The findings provide more insight into the role of the immune system in Alzheimer's disease and may lead to a new treatment approach, the researchers said. Future treatments may rely on the innate immune system, which is present at birth, rather than on antibodies produced by B cells—a part of the immune system that develops later.

Proceedings of the National Academy of Sciences, published online before print.

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