Mumbai: Consumption of turmeric should beavoided during the outbreak of food-borne diseases (Salmonella infections), according to a new study by scientists at Bangalore-based Indian Institute of Science (IISc). Experiments conducted at IISc pointed out that Salmonella bacteria that causes typhoid and other food-borne diseases, grew three times faster when exposed to `curcumin`, the mainmolecular component of turmeric.
In certain Asian communities, each person consumes anaverage of 1.5 gm of turmeric a day (corresponding to0.03-0.12 gm of curcumin), the study said. "Curcumin activates certain genes in Salmonella, makingit more robust and increasing its resistance to its host`sdefences such as anti-microbial peptides," it said. According to Centre for Disease Control and Prevention,the prevalence of Salmonella infection is more in Asia, Africaand Latin America. Also, the prevalence of typhoid is highest in Asia. Of2,16,000 deaths due to typhoid in the year 2000, more than 90per cent of morbidity and mortality cases pertain this region. Last year, Chakravortty had demonstrated the Salmonellabacteria`s `stealthy` modus operandi to colonise its host`scells, dodge and finally paralyse the immune system. PTI
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