Hypoglycemic and antioxidant effects of five commercial turmeric (Curcuma longa) supplements

Characterization, digestive properties and glucose metabolism regulation of curcumin-loaded Pickering emulsion

Curcumin, a polyphenolic compound with antioxidant and hypoglycemic properties, has limited applications due to low stability and poor oral bioavailability. This study aimed to overcome these challenges by developing stable oil-in-water Pickering emulsions with curcumin and evaluating their stability and digestive characteristics. Using a T2DM mouse model, we further examined the effects of curcumin-loaded Pickering emulsions on glucose metabolism. The emulsions demonstrated high curcumin encapsulation efficiency (96.72 % ± 2.15 %) and minimal average droplet size. Both emulsions showed stable zeta potential, favorable rheological properties, and strong environmental and storage stability, lasting up to 60 days. In vitro digestion studies indicated that the Pickering emulsion substantially improved curcumin bioavailability (25.48 %-36.43 %) and increased antioxidant and hypoglycemic activity compared to oil-soluble curcumin, both before and after digestion. In animal experiments, the curcumin-loaded Pickering emulsion enhanced fasting blood glucose, glucose tolerance, and insulin resistance in T2DM mice, compared to the untreated model group. It also supported tissue repair in the pancreas, liver, and colon, reduced oxidative stress in the liver, activated the PI3K/Akt signaling pathway, and favorably influenced gut microbiota and short-chain fatty acids. These findings suggest that Pickering emulsions are an effective delivery system for curcumin in functional foods, supporting their application in curcumin-based product development.

A Combined Turmeric and Allspice Supplement Improves Metabolic Health in Obese Rats by Reducing Carbohydrate and Lipid Absorption

The objective of this study is to assess the impact of a combined turmeric (Curcuma longa L.) and allspice (Pimenta dioica L. Merril) supplement (TAS), on obesity, hypertriglyceridemia, hyperglycemia, and insulin resistance through inhibition of carbohydrate and lipid absorption. In vitro assessments demonstrated that TAS inhibits key enzymes implicated in the carbohydrate and lipid absorption. Oral starch and lipid tolerance tests showed that combined supplement reduced lipid (∼47% TAS) and carbohydrate absorption (∼33%) compared to the negative control. In a 36-week diet-induced obesity model, intervention with TAS was found that reduced body weight gain (∼18%), lower triglycerides (∼35%), and fasting glucose levels (∼14%) compared to obese control. Furthermore, TAS-treated rats showed reduced oral glucose tolerance test values (∼25%), insulin levels (∼14%), and insulin resistance (∼14%). Our results suggest that TAS enhances carbohydrate and lipid absorption while effectively improving hypertriglyceridemia, hyperglycemia, and insulin resistance in obese rats.

The Preparation, Properties, and Characterization of Octenyl Succinic Anhydride-Modified Turmeric Starches and Their Emulsification for Pickering Emulsions

Turmeric has extensive applications in various fields, including food and medicine. However, research on turmeric starch remains relatively scarce. There is a significant lack of in-depth studies on its processing properties and starch modification abilities. In this context, octenyl succinic anhydride (OSA)-modified turmeric starches (O-MTSs) were synthesized. Subsequently, a comprehensive investigation was carried out, including property analysis, characterization, and evaluation of the emulsifying capacity. The alterations in solubility, swelling degree, syneresis, and transparency of turmeric starches before and after modification were systematically studied. The characterization of O-MTSs was conducted using a scanning electron microscope (SEM), particle size analysis, X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR), and thermogravimetric analysis. The possibility of using O-MTS as an emulsifier to prepare Pickering emulsions was explored. The results show that O-MTS had better solubility, swelling degree, syneresis, and transparency compared to turmeric starches (TSs). The O-MTS retained a relatively intact morphology, but its particle size slightly increased, and the characteristic peak at 995 cm-1 shifted to some extent. The relative crystallinity decreased from 32.59% to 18.39%, and the water-binding capacity of O-MTSs improved accordingly. O-MTSs could better stabilize Pickering emulsions as an emulsifier compared to TSs. With the increase in the degree of substitution (DS) and concentration of the O-MTS, its emulsification index (EI) demonstrated an upward trend.

The Effectiveness of Curcumin in Treating Oral Mucositis Related to Radiation and Chemotherapy: A Systematic Review

Chemotherapy (CT) and radiation therapy (RT), while effective against cancer, often cause severe side effects, such as oral mucositis and other oral diseases. Oral mucositis, characterized by inflammation and ulceration of the oral mucosa, is one of the most painful side effects that can reduce quality of life and limit cancer treatment. Curcumin, a polyphenol from Curcuma longa, has garnered attention for its anti-inflammatory, antioxidant, and anti-carcinogenic properties, which protect the oral mucosa by reducing oxidative stress and modulating inflammation. This study reviews the therapeutic potential of curcumin in preventing and managing oral mucositis caused by CT and RT. Clinical trials show curcumin's effectiveness in reducing the incidence and severity of oral mucositis. Although curcumin supplementation appears to be a promising and cost-effective approach for mitigating oral complications in cancer patients, further clinical trials are needed to confirm its efficacy and optimize dosing strategies.

The Role of Curcumin in Oral Health and Diseases: A Systematic Review

Curcumin (Curcumin) belongs to the polyphenol family. It is extracted by drying the root of a plant of Asian origin, belonging to the Zingiberaceae family. The best-known species is Curcumincuma Longa. Curcumin has been recognized as having great therapeutic powers since ancient times. Studies on curcumin have since confirmed its powerful antioxidant properties, preventing both the formation of free radicals and their neutralization, having anti-inflammatory, antibacterial, immunological, and neuroprotective properties, as well as being a regulator of the intestinal microbiota with beneficial effects on the clinical manifestations of metabolic syndrome. Our study aimed to highlight how all these therapeutic aspects could benefit oral health, both preventing and improving the course of pathological processes. The effect of mouthwashes, and curcumin-based gels on the regulation of bacterial plaque and in the control of gingivitis, was largely comparable to that of using 0.20% chlorhexidine, with fewer side effects. Being a highly hydrophobic substance, it has a high permeability to cross the cell membrane. Bioavailability increases when combined with liposoluble substances (e.g., olive oil) and piperine, which improves absorption. Curcumin also has a negligible degree of toxicity, making it an excellent alternative to the use of gold standard products for oral disinfection.

Seasonal Nutritional Profile of Gelidium corneum (Rhodophyta, Gelidiaceae) from the Center of Portugal

Gelidium corneum is a well-known agarophyte, harvested worldwide for its high agar quality. However, the species also exhibits an interesting nutritional profile, but with seasonal variations. Therefore, to evaluate the nutritional value of G. corneum, ash, crude protein, total lipids, and carbohydrates were analyzed at different times of the year. The heavy metals mercury, arsenic, lead, cadmium, and tin, as well as iodine were also measured. Finally, the seasonal antioxidant capacity of G. corneum extracts was evaluated. Our results indicate that the biomass is rich in protein (up to 16.25 ± 0.33%) and carbohydrates (up to 39.5 ± 3.29%), and low in lipids (up to 2.75 ± 0.28%), and especially in the summer, the AI, TI indexes, n-6/n-3 and h/H ratios (0.93, 0.6, 0.88 and 1.08, respectively) are very interesting. None of the contaminants exceeded the legally established limits, and the iodine values were adequate for a healthy diet. Finally, the antioxidant capacity is fair, with the DPPH ≤ 10.89 ± 1.46%, and ABTS ≤ 13.90 ± 1.54% inhibition, FRAP ≤ 0.91 ± 0.22 AAE.g⁻¹, and TPC ≤ 6.82 ± 0.26 GAE.g⁻¹. The results show that G. corneum is an attractive resource, with potential use as food or as a food supplement.

From Simple Mouth Cavities to Complex Oral Mucosal Disorders-Curcuminoids as a Promising Therapeutic Approach

Oral diseases are among the most common encountered health issues worldwide, which are usually associated with anomalies of the oral cavity, jaws, and salivary glands. Despite the availability of numerous treatment modalities for oral disorders, a limited clinical response has been observed because of the inefficacy of the drugs and countless adverse side effects. Therefore, the development of safe, efficacious, and wide-spectrum therapeutics is imperative in the battle against oral diseases. Curcumin, extracted from the golden spice turmeric, is a well-known natural polyphenol that has been extensively studied for its broad pleiotropic attributes and its ability to modulate multiple biological processes. It is well-documented to target pro-inflammatory mediators like NF-κB, ROS, COX-2, IL-1, IL-2, TGF-β, growth factors, apoptotic proteins, receptors, and various kinases. These properties make curcumin a promising nutraceutical in the treatment of many oral diseases like oral submucous fibrosis, oral mucositis, oral leukoplakia, oral erythroplakia, oral candidiasis, aphthous stomatitis, oral lichen planus, dental caries, periodontitis, and gingivitis. Numerous in vitro and in vivo studies have shown that curcumin alleviates the symptoms of most of the oral complications, including the inhibition of the progression of oral cancer. In this regard, many clinical trials have been completed, and many are ongoing to investigate the "curcumin effect" in oral maladies. Therefore, the current review delineates the mechanistic framework of curcumin's propensity in curbing oral diseases and present outcomes of the clinical trials of curcumin-based therapeutics that can provide a breakthrough in the clinical management of these diseases.