A single gram of turmeric at breakfast could help improve the memory of people who are in the very early stages of diabetes and potentially at greater risk of cognitive impairment.
Turmeric is widely used in Asian cooking. Its characteristic yellow color is due to curcumin, which accounts for 3 to 6 per cent of turmeric and has been found in some studies to reduce the risk of dementia. The finding has particular significance given that the world's aging population and higher risk of dementia.
Monash University Professor Wahlqvist recently led a study in Taiwan that tested the working memory of men and women aged 60 or older who had recently been diagnosed with untreated pre-diabetes.
"Working memory is widely thought to be one of the most important mental faculties, critical for cognitive abilities such as planning, problem solving and reasoning," he said. "Assessment of working memory is simple and convenient, but it is also very useful in the appraisal of cognition and in predicting future impairment and dementia."
In the placebo-controlled study, subjects were given one gram of turmeric with an otherwise nutritionally bland breakfast of white bread. Their working memory was tested before and some hours after the meal.
"We found that this modest addition to breakfast improved working memory over six hours in older people with pre-diabetes," Professor Wahlqvist said. "Our findings with turmeric are consistent with these observations, insofar as they appear to influence cognitive function where there is disordered energy metabolism and insulin resistance."
Published in the Asia Pacific Journal of Clinical Nutrition.
