engleski

Health effects and bioavailability of curcumin

Turmeric (or Curcuma longa L.) has been used in diet as a spice, as well as a component of traditional remedies for centuries. Its main active component is curcumin, a hydrophobic polyphenol isolated from plant rhizomes responsible for the wide range of biological activities, such as antinflammatory, antioxidant, antibacterial, hypolipidemic, wound-healing etc. A considerable amount of research has been performed to elucidate the mechanisms by which curcumin may exert its medicinal effects, leading to a number of health claims. However, one of the major obstacles for medical application of curcumin is its poor bioavailability: curcumin is characterised by low water solubility, chemical instability, poor absorption and short-half life. In recent years, many different approaches have been developed to overcome this issue. The lecture will present the molecular properties of curcumin, its medical potential and the new strategies used to improve the oral bioavailability of curcumin. A systematic overview of randomised controlled trials, where curcumin was used as an intervention for various medical conditions, will be given. The therapeutic potential of novel curcumin formulations with improved bioavailability (nanocarriers, liposomes, adjuvants etc.) will be discussed.

curcumin, bioavailability, health claim, polyphenol, randomised controlled trial

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