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    News: Journal of Biological Chemistry

    Spicing Up Cancer Prevention

    Tuesday, January 25th, 2011

    Curcumin – the active ingredient that flavors curries and gives the Indian spice turmeric its yellow color – is being studied for its ability to prevent tumor development. Its efficacy, however, is limited by chemical and metabolic instability. Previous studies have focused on the non-enzymatic (not mediated by a protein) cleavage of curcumin into smaller […]