Curcumin has long been known for its anti-cancer properties.
Curcumin is the yellowish component of turmeric that gives curry its flavor.

I am not a fan of dishes that use curry. However, if cooked just right I may actually like it. My mother’s version of chicken curry (not too pungent but not bland either) is one of my favorites.
Now, Japanese researchers reported that two molecular analogues of curcumin demonstrate even greater tumor suppressive properties.
The team presented their findings from the first test of these molecules in a mouse model of colorectal cancer November 5 at the American Association for Cancer Research Centennial …read more