16.03.2008

Study conducted at National Institute of Nutrition, Department of Biochemistry, Hyderabad, shows that diabetes complications are associated with increased oxidative stress. The researchers found that curcumin, an ingredient of turmeric, has a protective effect on streptozotocin (STZ)-induced oxidative stress.  Curcumin has several biological properties, including antioxidant activity.

The effect of curcumin on oxidative stress in various tissues of rats was studied. Three-month-old Wistar-NIN rats were selected for the eight week long study. They were made diabetic by injecting STZ (35 mg/kg body weight) into the peritoneum. The rats were fed either only the AIN-93 diet or the AIN-93 diet containing 0.002% or 0.01% curcumin or 0.5% turmeric. The levels of oxidative stress parameters and activity of antioxidant enzymes were measured after the period of eight weeks.

The researchers found that there was an increase in lipid peroxidation and protein carbonyls in red blood cells and other tissues. Antioxidant enzyme activities were altered. It was observed that curcumin and turmeric controlled oxidative stress by checking the increase in TBARS and protein carbonyls. Antioxidant enzyme activities were altered without altering the hyperglycemic state in most of the tissues, according to P. Suryanarayana who led the study.

The study found that turmeric and curcumin can prevent diabetes-induced oxidative stress in rats despite unaltered hyperglycemic status.

The study titled “Effect of turmeric and curcumin on oxidative stress and antioxidant enzymes in streptozotocin-induced diabetic rat” was published in Medical Science Monitor. (Publisher: International Scientific Literature, Inc., 1125 Willis Avenue, Albertson, NY 11507, USA.)

More information can be obtained from P. Suryanarayana, National Institute of Nutrition, Dept. of Biochemistry, Hyderabad, India.