A new study appearing in the British Journal of Cancer suggests that curry powder can kill cancer cells. One of the main ingredients in curry powder, turmeric, which gives curry powder is bright yellow color, contains the compound curcumin. Curcumin is a phytonutrient rich with antioxidants, which has recently been the focus of several cancer studies.

The study featured in the British Journal of Cancer was conducted at the Cork Cancer Research Centre in the United Kingdom. Cancer cells resistant to even chemotherapy were exposed to curcumin, which began killing the cells within 24 hours after exposure. These cells then began to digest themselves.

This research provides promising evidence that curcumin and other natural compounds could one day be developed into an esophageal cancer treatment, Esophageal cancer has been on the rise since the 1970’s, up more than 50%. It kills over half a million people each year.

Other ingredients in curry powder have health benefits as well. Garlic helps reduce blood pressure, cholesterol, and contains cancer-fighting antioxidants. Ginger contains both anti-nausea and anti-inflammatory properties. Cinnamon helps lower cholesterol and high blood sugar. Red and green chilies aid metabolism, and turmeric, aside from the cancer-fighting characteristics discussed above, also has anti-inflammatory properties, helping a range of illnesses from Alzheimer’s to Crohn’s disease.

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