Yellow curry has been known to bring a little sweat to the brow and fire to the belly. Now it appears that it may help your brain function as you age, too. Researchers at the National University of Singapore studied more than 1,000 Asian people (between 60 and 93 years old) unaffected by Alzheimer's disease. The people were grouped by those who "often," "occasionally," "rarely," or "never" ate curry. Those who ate curry once in six months were considered "occasional" eaters, those who ate curry more than once a month were considered "often" eaters. All participants were given the same cognitive tests.

The results indicate that those people who "often" or "occasionally" ate curry scored better in standard tests of cognitive functions than those who "never" or "rarely" ate curry.

Researchers theorize that curcumin in the turmeric spice that gives curry its yellow color may be the ingredient that enhances brain functioning. Curcumin is also known to be anti-inflammatory and an antioxidant. More research will be conducted to determine if curcumin consumption can actually reduce the risk of Alzheimer's disease.

For more information on this study, go to: National University of Singapore.