A chemical found in turmeric, an ingredient found in the Indian dish curry, may prevent cognitive decline, according to researchers in Singapore. The chemical, curcumin, has shown anti-cancer and anti-inflammatory properties in past research.

This study involved the analysis of the records for more than 1,000 elderly, mentally sound adults living in Southeast Asia. The database was originally collected to study diet and health practices, but it contained measures of cognitive function, ethnicity, and cognitive function.

Results showed that those who ate curry often or occasionally had slightly higher cognitive function scores than those who did not. People of Indian ethnicity showed the strongest results.

Source: American Journal of Epidemiology, Nov. 1, 2006