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Researchers have found that a key ingredient found in Indian curries -- curcumin -- blocks tendon inflammation in the joints, a finding which may pave the way for a remedy for a painful condition.
They have shown that curcumin, which gives the spice turmeric its trademark bright yellow colouring, can be used to suppress biological mechanisms that spark inflammation in tendon diseases, the 'Daily Mail' reported.
For their study, the researchers at the University of Nottingham in London and Ludwig Maximilians University in Germany have described laboratory experiments that show the ingredient can switch off inflammatory cell cycle involved.
Dr Ali Mobasheri, who co-led the research said, "Our research is not suggesting that curry, turmeric or curcumin are cures for inflammatory conditions such as tendinitis and arthritis. However, we believe that it could offer scientists an important new lead in the treatment of these painful conditions through nutrition."
In the laboratory, researchers used a culture model of human tendon inflammation to study the anti-inflammatory effects of curcumin on tendon cells. The results showed that introducing curcumin in the culture system inhibits NFkB and prevents it from switching on and promoting more inflammation.
"Further research into curcumin, and chemically modified versions of it, should be the subject of future investigations and complementary therapies aimed at reducing the use of non-steroidal anti-inflammatory drugs, the only drugs currently available for the treatment of tendinitis and various forms of arthritis," he said.
The most prominent case of tennis elbow affecting a sportsperson's performance took place in 2003, when master-blaster Sachin Tendulkar developed one. His form took an immense beating and the batsman went in for surgery. If the kitchen cure had come out at that time, the year might have gone differently for Tendulkar.