Consuming curry can improve memory. A joint study by Musashino University in Japan and the Salk Institute in the United States has proven that a compound derived from turmeric, the spice used in curry, has the effect of improving memory, which was confirmed through animal experiments.
Professor Abe and his colleagues from the university's Faculty of Pharmacy discovered that there are few cases of Alzheimer's disease in India. Professor Abe suspected a link to the Indian diet and investigated various essential spices in Indian cuisine. As a result, he found that turmeric has an effect that prevents damage to brain nerve cells that comes with aging.
To further confirm the effects of turmeric, the Musashino University research team, in collaboration with the Salk Institute, also investigated the effects of a new compound called "CNB-001," extracted from curcumin, using mice. The results confirmed that the memory of mice that consumed the turmeric compound was significantly higher than that of mice that did not.
Professor analyzed that the new compound likely directly activates the hippocampus, the part of the brain related to memory, and stated that after confirming its safety in the future, they will begin to develop new drugs.