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Curry seasoning boosts immunity
Last reviewed: 01.07.2025
Scientists from Oregon State University (USA) have found a new reason why some dishes with curry spice, the main component of which is powdered dried turmeric root, are good for health. It turns out that the polyphenol curcumin contained in the spice and giving it a yellow color can cause a moderate but noticeable increase in the level of a protein that plays an important role in the immune system.
We are talking about the antimicrobial peptide cathelicidin (CAMP), which helps the immune system fight various viruses, fungi and bacteria, including those that cause tuberculosis. CAMP also effectively protects against sepsis. It was previously known that the concentration of CAMP increases due to vitamin D. The discovery of an alternative mechanism of influence on the peptide level is of great scientific interest and can open up new areas of research in dietetics and pharmacology.
This time, the experts studied the ability of curcumin and Omega-3 fatty acids to enhance the expression of the CAMP gene. It turned out that Omega-3 has no particular value in this regard, but curcumin is very effective: it increases the level of CAMP almost three times. Thus, it can be said that curcumin is as powerful a tool as vitamin D.
The results of the work will be published in the Journal of Nutritional Biochemistry.
Let's remember that curcumin can kill breast and prostate cancer cells and stop them from spreading. In addition, turmeric prevents the spread of amyloid plaques in the brain - which means that weekly consumption of curry spice can prevent the occurrence of Alzheimer's disease and dementia.