It sounds crazy, but researchers have found it may in fact be true.
Scientists at the Cork Cancer Research Center in Ireland have found a chemical found in turmeric, which gives curry it’s yellowish color and distinctive flavor, can kill esophageal cancer cells. This is big.
Researchers found that the chemical, curcumin, started to kill cancer cells within 24 hours of contact. However, since curcumin loses its anti-cancer attributes quickly when ingested, it is, as of now, known to only be effective for cancer of the esophagus and will likely be developed soon as an anti-cancer treatment.
Esophageal cancer kills more than 500,000 people across the world each year. Though most cases of esophageal cancer occur in Asian and South African countries, adding a bit of curry to your diet is a delicious way to possibly prevent cancer.