Views:7 Author:Site Editor Publish Time: 2020-06-12 Origin:Site
3. Curcumin and other diseases
 PLoS ONE: anti-inflammatory effect of curcumin
The health benefits of over-the-counter over-the-counter curcumin supplements have not been able to make us decide to buy, but new research shows that the improved curcumin can be released to the whole body and has good anti-inflammatory effects.
Curcumin is a natural compound found in the spice turmeric. Ayurvedic medicine has used curcumin to treat diseases such as allergies, diabetes and ulcers for centuries. Scientific evidence shows that curcumin promotes health by reducing inflammation, but curcumin in food or additives stays in the gastrointestinal tract and cannot be well absorbed by the body, and part of the absorbed curcumin will be rapidly metabolized.
Many research groups are studying the effect of curcumin on colon cancer and osteoarthritis. Scientists at Ohio State University are studying whether curcumin has an effect on the entire body, making it effective in treating diseases as well as being used as a daily supplement to fight diseases.
 JBC: Curcumin prevents virus replication in human cells
Researchers at George Mason University in the United States have recently discovered that the most popular spice turmeric is not only full of odor, but it is also expected to resist destructive viruses. Related research papers were published in the Journal of Biological Chemistry.
Aarthi Narayanan, first author of the paper and assistant professor of research at the National Center for Biodefense and Infectious Diseases at George Mason University, said that curcumin found in turmeric prevents the potentially fatal Rift Valley Fever virus (RVFV) in Proliferates in cells infected by it.
The mosquito-transmitted Rift Valley Fever virus (RVFV) is an acute virus that causes fever and can affect livestock and humans such as cattle, sheep and goats.
Narayanan emphasized that more research needs to be done before curcumin-based drugs become commonplace. She plans to test 10 different curcumin versions to determine which works best.
 Diabetes Care: Turmeric reduces the incidence of type 2 diabetes
The latest research confirms that a component of curcumin can reduce the incidence of type 2 diabetes and improve the function of pre-diabetic β cells in adults. Related research papers were published in Diabetes Care.
Physician Somlak Chuengsamarn and colleagues randomly assigned 240 pre-diabetic adults to take curcumin or placebo orally and received treatment twice a day for nine months. After treatment, the progress of these people's type 2 diabetes was evaluated.
Nine months later, the researchers found that 16.4% of the placebo group had diabetes, and none in the curcumin group had type 2 diabetes. Curcumin can significantly improve the function of β cells after treatment.
In conclusion, the conclusion supports that a pre-diabetic patient taking curcumin for 9 months can significantly reduce the risk of type 2 diabetes. In addition, curcumin treatment can improve the overall function of beta cells, but curcumin has very few adverse effects.
The Thai government pharmaceutical organization provided curcumin extract and placebo for this study.
 Curcumin demand is gradually heating up in the international market
In recent years, the attention and development of curcumin by internationally well-known scientific research institutions and production enterprises has increased significantly. The University of California, California, will spend 18 months researching curcumin, and the clinical trial will be carried out to phase II. The main experimental purpose is to study the effect of food supplement curcumin on the decline of cognitive ability caused by aging. The researchers hope that the test will find that the memory loss of the test group is lower, and the memory loss is completely different from the treatment effect and genetic dementia.
The "Study on the Curative Effect of Oral Curcumin on Patients with Hereditary Allergy" conducted by the University of South Florida has been completed. The purpose of the experiment is that curcumin has an antioxidant effect, and its target is mainly some molecules in the cell, such as the transcription factor AP- 1. NF etc. The substance can inhibit the production of proteins and anti-inflammatory substances that cause inflammation by inhibiting the action of nuclear factor-B and promoter protein-1. These research advances will affect and promote the future application of curcumin in the market.
Japanese companies have focused their promotion demands on the water-soluble advantages of curcumin, which has expanded the future application of curcumin in the field of cosmetics and functional products. It has used unique technologies such as fine granulation, which has greatly increased the absorption rate of curcumin.
 Turmeric root extract Circumin can prevent malaria
According to the MD INDIA website, researchers are looking for natural compounds that may be used to develop new antimalarial drugs. Recently, more and more cases of malaria parasites have developed resistance to artemisinin combination therapy.
Faced with this drug resistance, researchers are looking for natural compounds to provide a new starting point for new drug development.
Traditional therapy is widely used, especially in poor areas or areas without medical treatment.
The combination of artemisinin, flavonoids and other compounds naturally present in the leaves of artemisinin can improve the therapeutic effect and reduce the metabolism of active ingredients.
Circumin (from turmeric root) has anti-malarial properties and is currently being tested against cerebral malaria. Adding piperine (from black pepper seeds) to circumin can increase the efficacy of circumin by 2000 times.
 EU requires re-evaluation of the safety of curcumin as a food additive
According to the requirements of the European Commission, the European Food Safety Authority (ANS) is required to re-evaluate the safety of curcumin (E100) as a food coloring.
Curcumin (E100) is a food additive approved for use in the European Union. The International FAO/World Health Organization (FAO/WHO) Expert Committee on Food Additives (JECFA) in 1974, 1978, 1980, 1982, 1987, 1990 , 1992, 1995, 2000, 2002 and 2004, the European Union Food Science Commission (SCF) in 1975. An acceptable daily intake (ADI) of SCF concluded in 1975 may not hold, but despite this curcumin is acceptable for use in food. JECFA allocated 0-3 mg/kg body weight/day of 0-3 ADI in 2004.
Curcumin includes three main pigment components. It basically includes curcumin, ie the coloring principle (1E, 6E)-1,7-bis(4-hydroxy-3-methoxyphenyl)heptabromo-1,6-diene-3,5-di Ketone and its desmethoxy and bis-desmethoxy derivatives.