Curcumin and diabetes: Mechanisms of action and its anti-diabetic properties

Curcumin, a yellow substance derived from the Rhizoma Curcumea Longae, is the main constituent of the spice turmeric. It is a lipophylic polyphenol, a bis-α ,β-unsaturated β-diphenone with the chemical formula C21H20O6 and chemical name of (E,E)-1,7-bis(4-hydroxy-3-methoxyphenyl)-1,6-heptadiene-3,5...

Full description

Saved in:
Bibliographic Details
Published in:Current topics in nutraceuticals research 2014-11, Vol.12 (4), p.135
Main Authors: Kazazis, Christos, Vallianou, Natalia G, Kollas, Aris, Evangelopoulos, Angelos
Format: Article
Language:English
Subjects:
Bioavailability
Care and treatment
Cataracts
Curcumin
Cytokines
Diabetes
Diabetes mellitus
Functional foods & nutraceuticals
Gene expression
Health aspects
Insulin resistance
Kinases
Obesity
Polyphenols
Protein kinases
Proteins
Studies
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Curcumin, a yellow substance derived from the Rhizoma Curcumea Longae, is the main constituent of the spice turmeric. It is a lipophylic polyphenol, a bis-α ,β-unsaturated β-diphenone with the chemical formula C21H20O6 and chemical name of (E,E)-1,7-bis(4-hydroxy-3-methoxyphenyl)-1,6-heptadiene-3,5 dione). There are numerous studies documenting curcumin's anti-inflammatory and anti-diabetic properties, among which the inhibition of inflammatory cytokines, such as MCP and TNF-a along with the induction of AMPK through inhibition of MAPK play a pivotal role in its mechanisms of action. In this review, the anti-diabetic properties of curcumin and its potential beneficial effects in the prevention and treatment of diabetes mellitus will be discussed.
ISSN:1540-7535
2641-452X