Curry component kills cancer cells

Irish scientists have discovered that curcumin, a component of turmeric which is a common curry ingredient, can kill oesophageal cancer cells in vitro. The team found that curcumin treatment reduced the viability of all oesophageal cell lines tested within 24 hours. Further analysis showed that the cytotoxic mechanism involved was not an increase in apoptotic cell death, but that instead a key cel ...
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