WE all know about the nation’s love of a good curry.

But now it seems tucking in to a Tandoori chicken, lamb passanda or onion bhajii may benefit more than just the taste buds.

Researchers at the University of Southampton believe a particular spice used in Indian cuisine may hold the key to treating Alzheimer’s.

A study will look in to whether curcumin – found in turmeric – can help prevent the debilitating disease.

It means spice lovers would be able to enjoy any dish containing the distinctive yellow ingredient – safe in the knowledge they were reducing the chances of developing the condition later in life.

Dr Amrit Mudher, pictured right, a lead researcher from the University of Southampton, said: “Indian communities that regularly eat curcumin have a surprisingly low incidence of Alzheimer's, but we do not know why.

“Part of our research will investigate how curcumin may help protect the brain and prevent the disease.”

The study, funded by the Alzheimer's Society, will investigate the effect curcumin and a number of other drugs could have on sufferers.

Researchers will examine whether the drugs could counteract some of the brain changes that are characteristic of the disease.

The study is one of eight new Alzheimer's Society research projects.

Dr Mudher added: “Turmeric has got a plethora of beneficial effects. It has already been used for very, very many conditions over the centuries.

“It could become more of a kind of prevention measure in the same way that you would take vitamins or anti-oxidants.”

See today's Daily Echo for the full story