Researchers at the University of Singapore have found that eating curry seems to boost brain power.

They have found that people who ate meals with curry more than once a month had better cognitive test scores than those who never or rarely ate curry.
Prior research indicates that curry appears to slow down the progression of Alzheimer’s disease.

Curcumin, the beneficial chemical in curry, has been found to not only inhibit the accumulation of amyloid plaques in people with Alzheimer’s disease, but also break up existing plaques.

Interestingly, Alzheimer’s disease rates in India are supposedly amongst the lowest in the world.