I’ve written before about the shocking negligence regarding mainstream medical research on older adults for heart disease, diabetes, and other chronic diseases.
These are the health conditions for which older adults are most at risk, and yet most studies on these diseases don’t include people over the age of 50.
But finally, the National Institutes of Health is looking into age bias in clinical trials, for example.
And today, I’m pleased to report that a new study on natural approaches for improving cognitive function and mood included plenty of older adults—who need this type of research, and results, the most.
Curcumin’s mental effect on people up to age 80
Scientists from Swinburn University in Australia gathered 80 healthy people, ages 50 to 80, and gave them either a placebo or a supplement containing 80 mg of curcumin daily for 12 weeks.1
At four and eight weeks into the study, researchers measured the participants’ cognitive performance, mood, fatigue, cardiovascular function, and various other brain health biomarkers.
After four weeks, the curcumin group had significantly lower fatigue levels than the placebo group—a finding that continued into week 12.
Also at week four, the curcumin group had less tension, anger, confusion, and overall mood disturbance than the placebo group. All of which were erased by the end of the study.
Another key finding is that at 12 weeks, the curcumin group had significant improvements in their memory.
And perhaps most notably, all of these benefits were found across all ages, meaning they were just as significant in 80-year-olds as they were in 50-year-olds.
Curcumin is only one of many memory-improving nutrients
Curcumin is the active ingredient in the herb turmeric. And a growing body of research shows that curcumin has many benefits for brain, heart, and bone and joint health—probably due to its ability to reduce chronic inflammation and balance the immune system.
For this study, researchers found that the pattern of results associated with curcumin consumption was consistent with better brain function in the hippocampus—a key area for memory. And they noted that the improvements were seen in people without dementia.
That’s important, since quite a few prior studies on “brain” supplements, such as gingko, focused only on people already suffering from memory impairment.
But, as I’ve written before, the science is finally catching up, showing that natural compounds like turmeric, blueberries, and cherries (see page 4) demonstrate short- and long-term memory enhancements in healthy people without dementia.
And, of course, over the past few years, data continues to accumulate showing that curcumin—along with a host of other nutrients and botanical ingredients—improve and reverse dementia in older people with serious cognitive impairments.
In fact, you can learn all of the natural ways to protect your brain and restore your memory in my Complete Alzheimer’s Cure protocol. To learn more, or to enroll today, click here or call 1-866-747-9421 and ask for order code EOV3VB00.
How to incorporate curcumin into your daily diet
In addition to taking curcumin as a supplement (I recommended 400 to 450 mg per day), you should also use turmeric liberally in hot and cold dishes of all kinds.
Turmeric will generate a healthy golden color in all of the following dishes. (After all, it’s not called the “golden spice” of India for nothing!) So go ahead and enjoy any or all of the following Asian recipes from Epicurious.com2:
Dhal. This staple lentil dish is spiced up with chili, garlic, ginger, and turmeric.
Tandoori carrots. This vegetarian dish combines carrots with onions, shallots, and traditional curry spices like cumin and turmeric.
Persian chicken. Sauté chicken with garlic, onions, lime, and turmeric. Serve it with a crisp cucumber and herb salad.
Coconut turkey curry. Give a new twist to traditional lamb curry by browning turkey in a pan and adding coconut, lemongrass, and turmeric.
And speaking of turkey, turmeric gives a unique twist to your Thanksgiving leftovers.
Two of my favorite recipes include:
Turkey salad. Cube turkey and add organic mayo, turmeric, and other spices to taste. Toss in some celery, grapes, and shallots to make it even healthier.
Turkey soup with whole-grain noodles. This variation on grandma’s chicken soup can be spiced up for better flavor and health benefits. Try using a lump of fresh, chopped turmeric instead of the dry herb. You can also spice up a turkey matzo ball soup with cardamom, lime, and turmeric.
Finally, turmeric can give you a whole new taste perspective on traditional dishes, like:
Meatballs. Make curried meatballs with coriander and turmeric, and serve with whole-grain flat bread or pasta.
Pork tenderloin. Turmeric lends itself nicely to this fall favorite. Try coating the tenderloin with a honey-turmeric mixture, and serving it with butternut squash and collard greens.
Seafood. Rub dried turmeric on halibut or other wild-caught white fish before grilling. You can also coat butterflied prawns with turmeric, lemongrass, and hot chili powder (or curry powder), and then grill.
Bottom line: Turmeric has been used as both food and medicine for centuries all around the globe.
And this month is the perfect time to try it out and expand your culinary horizons. So what are you waiting for?
1“A Highly Bioavailable Curcumin Extract Improves Neurocognitive Function and Mood in Healthy Older People: A 12-Week Randomised, Double-Blind, Placebo-Controlled Trial (OR32-05-19).” Current Developments in Nutrition, Volume 3, Issue Supplement_1, June 2019.