Curcuminoids - more than a means of colouring and seasoning food?
- 08.04.2003
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- Redaktion
H. Schmandke, Bergholz-Rehbruecke
The curcuminoids, i.e. curcumin [1,7-bis-1,6-heptadiene-3,5-dione], demethoxycurcumin, and bisdemethoxycurcumin are synthesized in plants of the genus Curcuma. The dried and powderized rhizome of Curcuma longa, tumeric, is used as a colouring agent in food processing and is a common ingredient in spices (e.g. curry).The curcuminoid content of tumeric depends on its provenance. In Indian tumeric the content of curcumin, demethoxy- and bisdemethoxycurcumin has been found to be between 5 and 57, 5 and 34, and 4 and 22 mg/g, resp., in curry and mustard up to 4mg/g curcumin.
Absorption of curcumin is poor. Following an oral dose of tritium-labelled curcumin, 90 % were excreted in the faeces and 6 % in the urine. In the gastrointestinal tract and liver, curcumin undergoes conjugation to glucuronide and sulfate and reduction to tetrahydrocurcumin, hexahydrocurcumin and -curcuminol. These compounds have been found in blood and tissues; biliary metabolites are also dihydroferulic acid and traces of ferulic acid.
Curcumin has cholesterol-lowering effect and inhibits both LDL peroxidation and platelet aggregation. Curcumin thus has some preventive potential against arteriosclerosis. Its cytotoxicity against cancer cells of various tissues is due to its antioxidative activity, inhibition of cyclooxygenase, decrease of prostaglandin synthesis and upregulation of the glutathione S-transferase activity. EU04/03
Keywords: Curcuminoids / tumeric / content / metabolism / preventive potential
Sie finden den Artikel in deutscher Sprache in Ernährungs-Umschau 04/03 ab Seite 134.
