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  


 


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 


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 


 


 


Curry spice may slow down Alzheimer’s


Do curry spice, wine and apple skins hold the answer for finding a cure for Alzheimer’s, Parkinson’s dis- ease and other neurological disorders? The results of a laboratory research project, recently published in the Journal of Neurochemistry, show that they might. This research demonstrated that a chemical compound derived from these natural products could be used in neutralising the toxic effects of chemicals associated with such debilitating and life-threatening neurological diseases.


The findings are the result of a four-year study undertaken by Terrence Gavin, a chemistry professor at Iona College and Richard LoPachin, a neurochem- ist and director of research at Montefiore Medical Center and the Albert Einstein College of Medicine in America. In laboratory experiments it was found that the compound, called 2-ACP, completely pro- tects nerve cells from the harmful effects of type-2 alkenes, which are found in the smoke inhaled from cigarettes, the exhaust of automobiles and even in French fried potatoes, and which can increase the chances of developing Alzheimer’s and other neuro- logical conditions.


      


 


   


   


   


   


  


   


   


   


   


  


The two research chemists are now planning to con- duct further tests on the compound.


In another development in the United States, a syn- thetic compound developed at the Salk Institute for Biological Studies, and also made from curry spice, may help prevent damage to the brain from stroke and other traumatic brain injury. Two separate stud- ies at Cedars-Sinai Medical Center and UCLA both yielded similar results and showed the compound may eventually lead to the manufacture of new drugs to prevent and treat stroke.


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