Scientists find curry ingredient that can kill cancer cells Special

After speaking with several Indian cooks since being introduced to the cuisine of Indian food, all of them verify the same thing: ingredients in many Indian dishes can kill a lot of ailments such as heartburn, heart disease and even illnesses in the liver. Now science has found something even better, according to Press TV -- anti-cancer compounds within curry. Scientists have discovered, as Reuters reports, that the curry spice turmeric can kill many cancer cells. At the same time, a study published in the British Journal of Cancer has found a correlation between curcumin, another compound found in curry, and treatment of arthritis and dementia. The Sun notes that the main problem, however, is that as soon as the food is digested it loses its anti-cancer contents. Sharon McKenna, head researcher of the study in Ireland, and other scientists believe eventually turmeric will be used as an anti-cancer drug for cancer of the esophagus. “The incidence of esophageal cancer has gone up by more than a half since the 70s, particularly in the Western world and this is thought to be linked to rising rates of obesity, alcohol intake and reflux disease, so finding ways to both treat and prevent this disease is extremely important. The development of natural compounds as chemo-preventative agents is also a very promising area of research,” added researchers reports Irish Health. However, Waqar Mustafa, a radio show host of Desi-Radio Canada, told Digital Journal in a telephone correspondence that it’s not really new news because a lot of people already know this in India and this was found a couple of years ago. According to the Journal of Post Graduate Medicine Online, India has one of the lowest cancer rates than western countries. However, rates of oral and oesophageal cancers are one of the highest rates in the world but cancers in the lungs and prostate are the lowest.