Prostate cancer prevention could be as close as your supermarket’s spice aisle.
OMRF scientist Biji Kurien, Ph.D., is studying the effects of curcumin — a chemical present in the spice turmeric — on cancer.
“What caught our attention is that Asian countries have very low rates of prostate cancer,” Kurien said. “Curcumin is quite common in traditional Asian dishes. In the west, where the spice is used much less, the rates of cancer are higher.”
So far, published studies have shown that curcumin can induce death in some cancer cells, which absorb more of the chemical than normal cells, he said.
Still, shoppers shouldn’t start piling bottles of turmeric in their carts or taking supplements just yet, Kurien said. Curcumin is largely insoluble, which means it doesn’t dissolve. So eating it raw will have very little effect for prostate cancer, he said.
“The studies we’re doing show that heat-solubilized curcumin is effective,” he said.
One method to make curcumin soluble is to heat it, which is why Kurien cooks with turmeric in omelets and other foods. But more research must be done before curcumin can find its way to the medicine cabinet, he said.
“We still need to find the best delivery method and the correct dosage,” he said. “We think we’re on the right path, but there’s more to learn before doctors start prescribing it to patients.”
