A new study, published in the journal Clinical Gastroenterology and Hepatology, shows that certain ingredients found in many curries could prevent the development of colon cancer!

The chemicals found in this food was shown to decrease the number and size of precancerous growths in the intestinal tract of a number of people in clinical trials. These growths can normally lead to colon cancer later on.

The chemicals used in the study were found in turmeric, which is the spice that gives curry a yellow color. Another chemical used was quercetin, an antioxidant present in onions.
Groups of people who consume large amounts of curry have been observes, and the study has shown that is is curcumin (the yellow pigment) is responsible for the decrease in precancerous growths.

Quercetin is not only found in onions; it was previously shown to exist in green tea, and red wine as well and previously characterized as being anti-cancerous in rat studies and human trials.

Taking is a step further
Now researchers are looking at using the curry ingredients in a possible colon cancer treatment. It is being tested in five people who have a genetic condition that causes these precancerous growths to form. Unless the colon is removed, all these people will eventually develop colon cancer.
The treatment showed a decreased number of growths, and the growths that did occur were 50% smaller in size. Even though subjects were treated with both curcumin and quercetin, researchers believe the yellow pigment curcumin was the key ingredient because the amounts administered were actually far higher than a normal person would consume. Whereas the amounts of quercetin were similar to a regular “daily dose” we are automatically exposed to in our diets. I’d like to question then why even administer quercetin?
The study is a first in its sort, but obviously further research needs to be done.