Neither group knew whether they were receiving curcumin or a placebo. We randomly allocated 60 participants (with mean age 69 years) to receive curcumin capsules (the intervention) or a matching placebo (a dummy). For full transparency, note the study was funded by a grant from the company that makes the extract – though it had no input into the design, interpretation or publication of the study. Our placebo-controlled, double-blind study examined the effects of 80mg of the lipid-conjugated curcumin in a cohort of healthy older people. The possible role of curcumin as the key ingredient is supported by numerous animal and test tube studies which show that the compound possesses a host of properties, including many relevant to brain function. While such findings need to be interpreted with caution, they suggest that some component of curry may contribute to the effect. One study of around 1,000 Singaporeans found that those who ate more curry had higher scores on a broad measure of cognitive ability. Indeed, there is converging evidence from both human population and animal studies that curcumin may help prevent age-related cognitive decline. Those that, like curcumin, decrease inflammation and oxidative stress may have longer-term benefits for the ageing brain. Unlike many pharmaceuticals, which are often aimed at single targets, these may affect multiple biological processes involved in cognitive decline and dementia.Ĭompounds that increase the activity of certain neurotransmitters (chemical signalling molecules) or the delivery of the basic energy substrates (glucose and oxygen) to the brain have the potential to improve aspects of cognitive function. Our lab is researching the cognitive and mood effects of a range of bioactive nutrients. This makes it up to 60 times more bioavailable. This means that the curcumin molecules are bound to lipids (molecules which make up cell membranes), allowing the curcumin to pass through tissue much more readily. The preparation used in the study above is lipid-conjugated. Various methods have been used to try to increase bioavailability. This means that, under normal circumstances, little is absorbed from the gut into the body. Second, native turmeric has low bioavailability. First, there is large variability in the levels of curcumin in commercial turmeric. While half a tablespoon or so of turmeric might contain 80mg of curcumin, gaining these health benefits is not as simple as ingesting this amount of the spice every day. These are implicated in a number of disease processes, including those observed in cardiovascular disorders, diabetes and dementia, among others. For example, one study in healthy middle-aged volunteers showed that taking 80mg of curcumin a day for four weeks reduced markers of inflammation and oxidative stress. There are already some promising results from studies of curcumin in healthy people. While any meaningful clinical effects are far from proven, at least the trials have a scientific foundation. ![]() In 1937, a paper in the Lancet medical journal described successful case studies using curcumin in the treatment of inflamed gall bladders.Īround 150 curcumin studies are under way to investigate the effects of curcumin (alone or in combination with other drugs) on cancer, heart disease, diabetes and dementia. The purported medical effects of curcumin have a long history, going back at least to the 18th century. It is one of more than 5,000 flavonoids, a group of plant-based compounds thought to contribute to the health benefits of fruit and vegetables. Curcumin is the component of turmeric ( Curcuma longa ) that gives the spice its bright yellow colour.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |