"The findings build on previous research linking curry consumption to reduced Alzheimer's risk, including one study that found that only 1 percent of elderly Indians developed the disease -- a quarter of the rate seen in the United States."

", researchers from the David Geffen School of Medicine in Los Angeles and the Human BioMolecular Research Institute in San Diego looked at blood samples of Alzheimer's disease patients."

"They found that a chemical called bisdemethoxycurcumin boosted immune cells called macrophages to clear amyloid beta, the protein that forms the brain plaques associated with Alzheimer's disease."

"Bisdemethoxycurcumin is the active ingredient in curcuminoids -- a natural substance
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