Synthesis of anticancer agents available in curry

Japanese scientists have created two synthetic versions of curcumin, an ingredient in curry that is resistant to many different cancers.

Curcumin, a flavoring agent for curry.Japanese scientists have synthesized two versions of curcumin that have 30 times the anti-cancer effect of natural curcumin.Photo: news-medical.net )

Some previous studies have shown that - a yellow-colored ingredient that gives a special flavor to curry - inhibits cancer tumors, and people who eat a lot of curry may reduce the risk of cancer.

However, this curcumin is susceptible to losing its anti-cancer properties when it is digested in the body.

Now, Japanese experts say they have compiled 2 versions of curcumin: GO-Y030 and GO-Y031. Test results in mice with colon cancer show that these two versions have a higher anti-cancer effect.

According to the team, synthetic curcumin has a stronger effect and lasts longer than natural curcumin.

Hiroyuki Shibata, associate professor at Tohoku University's Institute for Development, Aging and Cancer, said: 'These synthetic ingredients have increased the ability to inhibit the growth of colon cancer cells. colorectal, with a level of effectiveness 30 times higher than natural curcumin '.
He said: 'When mice with straight colon cancer eat 5 mg GO-Y030 or GO-Y031, the effectiveness of preventing cancer growth is 42% or 51% higher than that of mice with cancer. Letter like that but don't eat these ingredients'.

According to the team, like curcumin, these two synthetic versions are resistant to many different cancers, such as stomach, breast, pancreas and lung cancer.

Curcumin molecular structure ( Photo: worldofmolecules.com )

Vinh Tho