A report published in the Clinical Gastroenterology and Hepatology journal presents the findings of a researching team that support the idea that compounds naturally occurring in curry spice and onion are very beneficial against colon cancer.

The study included 5 patients that suffered from Familial Adenomatous Polyposis (FAP). This is a hereditary form of precancerous polyps that are present in the lower bowel. The colorectal polyps are developing uncontrollably and eventually lead to colon cancer. The patients that participated in the study were orally administered three times a day a drug that contained the main ingredients in onion and curry - quercitin found in onion and curcumin found in curry.

The treatment lasted for about six moths and after this period the medical experts found that the number of polyps was reduced with 60.4%, while the size of the polyps was decreased with 50.9% in the volunteers.

Dr. Francis M. Giardiello of The Johns Hopkins School of Medicine in Baltimore, who was involved in the study, stated: "We believe this is the first proof of principle that these substances have significant effects in patients with FAP (familial adenomatous polyposis). All five patients had a decreased polyp number and size from baseline after a mean of 6 months."

Quercetin is a very potent antioxidant found in onions. Quercetin belongs to the flavonoids group that, besides onions, is also present in apples, wine, teas, raspberries, red grapes, oranges, lemons, cherries, green vegetables, blue-green algae and many other foods. It does not only protect against free radicals that oxidize the cells, but also blocks carcinogen agents in the environment, slows the development and spreading of cancer cells in our body etc. By inhibiting the producing and releasing of histamine and other allergic or inflammatory agents, quercetin is one of the main anti-inflammatory substances in the body, preventing and curing even very severe allergies or inflammations.

One of the main ingredients of curry spice is turmeric. Turmeric is commonly known as one of the cheapest spices, that has been used since antiquity as a condiment and also as dye. Originating in South East Asia, the turmeric contains curcuminoids that are the most beneficial ingredients of this plant.

The curcuminoids have antioxidant, antibacterial and anti-inflammatory effects upon human body. Also, the turmeric intake helps supporting the health of liver, prevents high doses of cholesterol in our organism and is being studied by scientists for its tumor-blocking ability. As an anti-cancer agent, turmeric has previously been found to block the uncontrollable growth of melanoma tumor cells, cells that lead to breast cancer, leukemia etc. It was also found to be beneficial against colon cancer in earlier research.

But the combination of the two potent anti-inflammatory, anti-oxidant and anti-cancer compounds - curcumin and quercetin - has not been tried and tested until now. However, of the two microscopically "healers", scientists believe that curcumin is the more potent: "The amount of quercetin we administered was similar to what many people consume daily; however, the amount of curcumin is many times what a person might ingest in a typical diet, since turmeric only contains on average 3 percent to 5 percent curcumin by weight." Each dose taken by patients contained 20 mg of quercetin and 480 mg of curcumin.

Further tests and trials are needed before scientists can tell exactly if a combination of the two natural ingredients could be used by population in order to prevent colon cancer. The most important step now is to compare the quercetin-curcumin combination with the effects of the "dummy" placebo treatment in a larger study.