Curcumin May Hold Potential for Diabetics

Curcumin is the pigment that gives the spice turmeric and the food that it flavors a distinctive yellow color. In recent years curcumin has been the subject of many studies due to its potential benefits as an anti-inflammatory and anti-cholesterol agent, and for its possible protection against cancer and Alzheimer's. Which is a lot of uses for one compound to be studied. US and Korean scientists have added one more possible use of the list: diabetes. In a new study, curcumin showed significant potential to improve insulin resistance and glucose tolerance among diabetic mice.¹

In the study, the researchers used diabetic mice and normal non-diabetic mice of the same age to test the effects of curcumin. Both the diabetic and non-diabetic mice were split into two groups. The test groups received curcumin in addition to their food (equivalent to 0.02%) for six weeks. The control groups received the same diet with no curcumin.

The researchers found that the diabetic mice that received the curcumin showed improved insulin resistance and glucose tolerance. Additionally the researchers reported that "curcumin significantly lowered plasma free fatty acid, cholesterol, and triglyceride concentrations and increased the hepatic glycogen and skeletal muscle lipoprotein lipase in [diabetic] mice." The curcumin, however, did not have any effects on the blood glucose levels, plasma insulin levels, or glucose regulating enzyme activities in the non-diabetic mice.

Much more research will need to be conducted before curcumin's mechanism of action is understood, and before it can be recommended to help diabetic humans.

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1. Seo, K. I., M. S. Choi, et al. (2008). "Effect of curcumin supplementation on blood glucose, plasma insulin, and glucose homeostasis related enzyme activities in diabetic db/db mice." Mol Nutr Food Res.