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curcumin, a substance found in turmeric, and the source of curry's yellow color, prevents the development of a substance that causes Alzheimer's disease, according to research conducted by a medical team at a graduate school at Kanazawa University.

The team, led by Prof. Masahito Yamada, a doctor specializing in neurology, and Kenjiro Ono, will discuss the findings at a conference to be held by the Japanese Society of Dementia Research, in Tokyo on Sept. 30.

In addition to paving the way for the development of a new drug to treat Alzheimer's disease, the findings could be used to improve eating habits to prevent dementia, the researchers said.

Alzheimer's disease is believed to be caused by the presence of a substance known as amyloid beta (AB) in the brain, which forms fibers that kill nearby nerve cells. Currently, there is no way to stop progress of the disease.

The team confirmed that after adding curcumin to a liquid containing AB, its fiber-forming ability decreased significantly. AB that had already become fibrous dissolved after curcumin was added, the researchers said.

Polyphenols in red wine and the herb rosemary were found to have a similar effect.

According to research, Indians who often eat curry contract Alzheimer's disease at a rate about 25 percent that of Americans.

Source: The Daily Yomiuri (Japan)