IT is famed as the perfect ending to a Saturday night on the beer, but a vindaloo could have another — more healthy — use.

Scientists have discovered that curries can help to treat headaches and prevent cancer of the colon. They have shown that an active ingredient in aspirin occurs naturally in Indian food and that curry does not have the dangerous side effects sometimes associated with the drug. For some people, the long-term use of aspirin tablets can cause gastro-intestinal bleeding.

The study, by the Rowett Research Institute, revealed that salicylate, the active ingredient in aspirin, is found in many fruit and vegetables but that curries are one of the best sources.

“A taste for Indian food increases salicylate intake as spices such as cumin, turmeric and paprika are particularly rich sources,” says the report, which is funded by the Scottish executive. “One portion of vindaloo we examined contained 95mg of salicylic acid — more than the amount in an aspirin tablet.”

A low-dose aspirin tablet contains about 65mg of the acid.

Professor Garry Duthie, who co-wrote the research, said the health properties of curry could be widespread. “The dietary level of salicylic acid in curry is exceptionally high,” he said.

“I don’t think you would recommend a curry a day for headaches but it is possible that someone with a headache who is a very good absorber of salicylic acid might find it went away if they had a vindaloo.”

The hotter the curry is, the greater the possible benefits. A korma, with relatively low levels of spices, would be less effective than a vindaloo or a phal, the hottest curry widely available in Britain.

Salicylic acid is naturally produced by plants as a defence mechanism against attack from harmful pathogens. It is found in willow leaves and bark, which have long been known for their medicinal properties. An ancient Egyptian medical book, the Ebers papyrus, mentions them for pain relief.

The chemical also appears to inhibit certain enzymes in the body associated with cancer development. Regular use of aspirin has been associated over the past four years with a reduction in cancer of the colon. This is thought to be due to its ability to reduce the chronic inflammation that happens in all three stages of tumour development.

The Rowett Institute points out that if Indian cuisine does not appeal, fruit and vegetables could also act as a potent natural form of aspirin.

“Not only would consuming salicylate-rich plant-based foods minimise the side effects associated with the long-term use of aspirin, but it would also provide us with other essential vitamins, minerals and fibre,” said Duthie.

The natural wonderdrug is also found in tomato-based products, fruit juices, salads and red wine.

“We estimate that in a normal Scottish diet, people get about 4mg or 5mg of salicylate a day. The optimum dose is probably 20mg to 30mg. If they took up the message of eating five portions of fruit and vegetables a day, they would get up to those levels,” Duthie said.

The latest claims emerged after scientists found that curry could help to improve mental agility and stave off Alzheimer’s disease. It is thought that curcumin, the part of the turmeric spice that gives curry its distinctive yellow colour, is primarily responsible.

Balbir Sumal, a leading Glasgow Indian restaurateur, said he was not surprised by the findings. “People in India have been using these ingredients for thousands of years to treat ailments,” he said.

“If you have a bad wound a lot of people slap turmeric on a hot chapati and wrap it around it. There are also recipes using ginger, turmeric and cumin that help a cold. Indian food has a bad reputation but it can be very healthy.”

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