Spice Up Breakfast to Rev Up Memory Skills

The spice that lends curry its characteristic color, turmeric has been suggested by a number of previous studies to exert potential effects on various parameters of health.  Mark Wahlqvist, from Monash University (Australia), and colleagues completed a study involving 48 men and women, ages 60 years and older, who were recently identified as pre-diabetic.  At breakfast (consisting of plain white bread), subjects additionally consumed one gram of turmeric, 2 grams of cinnamon, or both. Working memory was assessed both before, and six-hours after, the meal.  Testing revealed that the addition of turmeric improved working memory – a generally reliable predictor of future cognitive impairment and/or dementia. The study authors write that: “Co-ingestion of turmeric with white bread improves working memory independent of body fat, glycemia, insulin, or [Alzheimer’s Disease] biomarkers.”