9543
0
Posted on Sep 24, 2008, 5 a.m.
By Rich Hurd
Curcumin, the active ingredient of the spice turmeric, which is widely used in Indian cookery, may reduce the size of a hemorrhagic stroke.
Curcumin, the active ingredient of the spice turmeric, which is widely used in Indian cookery, may reduce the size of a hemorrhagic stroke, research suggests.
Researchers and students at the Medical College of Georgia School of Medicine found that curcumin significantly reduces the size of the blood clot caused by hemorrhagic stroke. The exact mechanism behind this effect is unclear; however the researchers believe that curcumin's potent anti-inflammatory and anti-oxidant properties are likely to play a role.
Study leader Dr. Krishnan Dhandapani is currently trying to establish the optimal dosage and timing for the treatment, which will probably be given intravenously. He believes that the spice may also help to prevent stroke, and he and his team are hoping to investigate this in the future, with the intent of producing tablets containing concentrated curcumin for people at high-risk of stroke.
Indian spice reduces size of hemorrhagic stroke. Medical college of Georgia School of Medicine website. September 22nd 2008.
