IT’S the time of year when many people fancy a nice warm curry to offset the seasonal chill. With its heaps of spices such as ginger, turmeric, chilli and garlic, the nation’s favourite dish can provide not only a tasty winter supper but a number of hidden health benefits as well.

Research has found that curry ingredients have properties which may be able to help us fight off some of today’s most prevalent diseases, such as Alzheimer’s, thrombosis and possibly even cancer.

TUMERIC

THE yellow spice that gives curry its colour, turmeric has long been used worldwide as an antiseptic, anti-inflammatory and antibacterial agent, thanks to a chemical present in the spice called curcumin.

Curcumin’s medicinal properties are now also thought to be able to protect liver and kidney function, ward off Alzheimer’s disease and even kill cancer cells.

Recent research from the Cork Cancer Research Centre found that curcumin started to destroy oesophagal cancer cells in the lab within 24 hours, says Dr Sharon McKenna, who led the research.

“Turmeric has long been used traditionally to treat antiinflammatory conditions, so we were interested in determining its chemo-preventative qualities,” she explains, speaking on behalf of the Science: So What? So Everything campaign, which highlights the science behind our everyday lives, including the hidden health benefits of curry.

“We found that it was very effective at killing off oesophagal cancer cells – surprisingly more effectively than commonly used agents.”

Curcumin is already being used to treat arthritis and dementia, while research is also under way to establish its effect on pancreatic cancer, multiple myeloma and colorectal cancer.

Researchers are also looking at a connection between curcumin and its ability to inhibit the accumulation of destructive peptides in the brains of Alzheimer’s patients.

CHILLIES

CHILLIES raise the heart rate, increase perspiration and release endorphins due to capsaicin, a substance which gives chillies their heat. Capsaicin is commonly used as a painkiller to help manage arthritis, diabetic neuropathy, shingles, postmastectomy pain and headaches – and is even sold as an over-thecounter cream – as capsaicin depletes the level of pain perception molecules in the bloodstream.

But the pepper component also dilates the blood vessels, thereby increasing blood circulation and reducing blood pressure.

And it may also help stave off cancer. American researchers at Cedars-Sinai Medical Centre discovered that capsaicin can kill off prostate cancer cells in the laboratory, although further human trials are needed.

GINGER

GINGER is traditionally used to help digestion and reduce inflammation, as the root helps neutralise stomach acid.

Effective at reducing nausea and vomiting in pregnancy, ginger may also reduce cholesterol if eaten in high doses and could reduce blood clotting, according to the British Nutrition Foundation.

It may also help protect against bowel cancer. The main active component in ginger which gives it its distinct flavour, gingerol, has been shown in research to slow the growth of human tumours in mice.

Scientists are now hoping to repeat that research in human trials.

GARLIC

PERHAPS the best known ingredient in curry, garlic contains a chemical called allicin, which works to dilate the blood vessels and lessen the chance of blood clots, reducing the risk of thrombosis.

Research has also linked garlic to a reduced risk of colorectal cancer, says Lisa Miles, senior nutrition scientist at the British Nutrition Foundation.

“The World Cancer Research Fund issued a comprehensive report on diets and cancer risk, and one of the conclusions was that garlic was linked to a decreased risk of colorectal cancer,” she says.

“This is due to a compound present in garlic called allyl sulphide, which has an inhibitory effect on cancer cells and prevents them from replicating.”

Both cooked and raw garlic have been found to have medicinal properties. However, to have a fully positive effect on one’s health, two or three cloves of garlic should be consumed daily to release the necessary levels of allicin in the body.

TAKEAWAY NATION

THEY might be healthier for you than you thought, but curries vary so much in their ingredients and recipes that you should watch what they contain, says Miles.

“Curries based on tomatoes, such as rogan ghosh, are much healthier than coconut milk or cream-based curries, such as korma,” she says.

People can visit local curry houses during National Curry Week, which runs this week, some of which will stage special events.

Visit national eatingoutweek.com.