Why Curry Is Good For Your Liver

March 30, 2010 by  
Filed under featured, Food & Nutrition


The Brits are addicted to their curry, and very tasty it is too, but it can also be a very healthy choice if you want to protect your liver. A new study has suggested that Curcumin, one of the principal components of the spice turmeric, may delay the liver damage that eventually causes cirrhosis.

It is the Curcumin, which gives turmeric its bright yellow colour – and presumably it’s fabulous ability to stain your clothing if you spill it – and it is a staple of Ayurvedic medicine for treating a wide range of gastrointestinal disorders. Curry is recommended as a health aid because various of it’s spices have been shown to have anti-inflammatory and antioxidant properties which may be helpful in combating disease.

The current research focused on whether curcumin could delay the damage caused by progressive inflammatory conditions of the liver that can be sparked by genetic faults or autoimmune disease. These cause the bile ducts in the liver to become inflamed, scarred, and blocked which leads to extensive tissue damage and irreversible and ultimately fatal liver cirrhosis.

The experiment was carried out on mice who had curcumin added to their diet for a period of four and a period of eight weeks and the findings showed that it significantly reduced bile duct blockage and curbed liver cell damage and scarring. It did this by interfering with several chemical signalling pathways involved in the inflammatory process.

I know you are not a mouse, but it’s a healthy reason to add curry to your menu regularly – but stay away from the creamy korma dishes if you are also trying to lose weight!