Wednesday, July 9, 2008

Curcumin, the yellow pigment in curry spice, may protect against Alzheimer's disease

The illustrious Dr. Amita Singh (Southern Illinois University Department of Neurology) alerted me to this article suggesting that a staple of the Indian diet may be the reason why Indians aged 70 to 79 are 4.4 times less likely to get Alzheimer's disease than are their American counterparts:

1 comment:

Anonymous said...

I can't stand the smell of curry.

Dr. Diamandis develops network to help pathologists interface with AI computational scientists

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