Curcumin is a bright yellow polyphenol compound found in the Turmeric herb (Curcuma longa). It belongs to the Zingiberaceae or the ginger family of plants. Turmeric grows in hot tropical climates such as Asia and is probably best known as the yellow spice used in curries.
Since ancient times, Curcumin has been used to treat various health issues in Ayurvedic and traditional Chinese medicine. Research on the mechanisms of the bioactive components of Curcumin have been performed more recently. The many studies and trials on Curcumin's biological and pharmaceutical properties show strong evidence for anti-inflammatory, antioxidant, immunomodulatory and anticancer benefits:
Curcumin significantly reduces the inflammatory markers CRP, IL-6, TNF-a and IL-1B which are implied in chronic inflammatory diseases.
Curcumin blocks NFKB; the protein complex which controls DNA transcription and is found in all cells. Dysregulation of NFKB is linked to many chronic inflammatory diseases, and curcumin has been shown to inhibit NFKB.
It acts by modulating various cell-signalling molecules (JAK, STAT, SOCS), producing anti-inflammatory, anti-tumour, anti-oxidant, and immunomodulatory effects.
Curcumin can modulate dendritic immune cells turning them into more tolerogenic cells and reducing their risk of initiating inflammatory or autoimmune diseases.
Curcumin has shown to improve systemic markers of oxidative stress. Oxidative stress is implicated in many chronic diseases and can be neutralised by antioxidants. Curcumin shows 10X greater antioxidant properties than vitamin E.
Curcumin has an anti-bacterial and anti-viral effect. It has successfully shown to contribute to eliminating microorganisms such as Escherichia coli, Streptococcus mutants and Herpes simplex-virus 2.
Curcumin shows neuroprotective properties by reducing brain inflammation. It may also have an impact on neurotransmitters, thus reducing depression in some.
Curcumin has proved to be beneficial in patients with inflammatory bowel disease, osteoarthritis, diabetes, lupus, psoriasis, hypertension and sclerosis.
Curcumin has a high rate of metabolism, poor gastro-intestinal absorption and is rapidly removed from the body. This proves there is an issue with its bioavailability. Studies suggest piperine, a component of black pepper, can increase curcumin absorption by 2000%. Cooking with turmeric using oils such as coconut and ghee may also help to increase it's bioavailability. Turmeric can be used everyday in curries, smoothies, golden milk, soup or sprinkled on vegetables, in rice, in eggs or even turmeric root chopped into salads.
Adding curcumin to existing medical therapies is deemed safe in the treatment of autoimmune and inflammatory diseases. If supplementing, it is important to get the dosage correct depending on the individual's circumstances and to avoid any drug - nutrient interactions or side effects. Advice from a GP or Nutritional practitioner is recommended.
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