Curry spice inhibit Alzheimer's disease

Here is another research demonstrated that curcumin, a staple ingredient in curry, is good for the brain. Tze-Pin Ng and colleagues at the National University of Singapore have discovered that curry eating seems to boost brain power in elderly people.
Tze-Pin Ng's reports have suggested that curcumin, an antioxidant, inhibits the build-up of amyloid plaques in people with Alzheimer's. Researcher looked at the curry-eating habits of 1010 Asian people unaffected by Alzheimer's and aged between 60 and 93, and compared their performance in a standard test of cognitive function, the Mini Mental State Examination. Those people who consumed curry "occasionally" (once or more in 6 months but less than once a month) and "often" (more than once a month) had better MMSE results than those who only ate curry "never or rarely".

What is remarkable is that apparently one needs only to consume curry once in a while for the better cognitive performance to be evidenced.