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A survey
has found that salicylic acid, a compound related to the active
ingredient in aspirin, occurs at naturally high levels in Indian food.
Spices such as
cumin, turmeric and paprika, all of which are frequently used in
curries, are rich in salicylic acid.
A portion of
vindaloo curry examined during the work at the Rowett Research
Institute, was found to contain 95 mg of salicylic acid. By
comparison, low-dose aspirin tablets contain 65 mg. After absorption,
aspirin (acetylsalicylic acid) is very rapidly hydrolysed to
salicylic acid.
Low dose
aspirin is routinely taken by people with heart disease and it is
also thought that the drug may help prevent the development of colon
cancer, mainly due to its anti-inflammatory activity.
It is
speculated that eating typical Indian curries might offer the
benefits of aspirin without the side effects of long-term aspirin
use, which include internal bleeding and ulcers.
Commenting on
the study in The Times online (21/08/06) one of the co-authors
Professor Garry Duthie is quoted as saying that the dietary level of
salicylic acid in curry is exceptionally high and although he would
not recommend a curry a day for headaches, it is possible that
someone with a headache who is an exceptionally good absorber of
salicylic acid might find it went away if they ate a vindaloo curry.
An indication
of where Professor Duthie's work on salicylates has been published is
not given. However, he and his colleagues published a review earlier
in the year examining the role of dietary salicylates in health. |
