Curry curcumin can kill esophageal cancer cells
Ireland researchers have found that dishes cooked with yellow curry not only serve food, but the curcumin component of yellow curry also has the effect of killing esophageal cancer cells. Because curcumin will activate the signal to promote the death of deadly cancer cells within 24 hours, and the cancer cells will then start autophagy.
Since the 1970s, the incidence of esophageal cancer has nearly doubled, which is related to the increasing prevalence of obesity, alcoholism and gastroesophageal reflux disease. This research may be used in the treatment of esophageal cancer.
