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Curry-derived molecules might be too spicy for colorectal cancers

Curcumin, the yellowish component of turmeric that gives curry its flavor, has long been noted for its potential anti-cancer properties. Researchers from Tohoku University in Sendai, Japan, report on an apparent improvement upon nature: two molecular analogues of curcumin that demonstrate even greater tumor suppressive properties. The team presented their findings from the first test of these molecules in a mouse model of colorectal cancer today at the American Association for Cancer Research Centennial Conference on Translational Cancer Medicine.

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Keywords: curry-derived, molecules, spicy, colorectal, cancers, curry, derived, molecule, cancer

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