- Messner, Donald J.; Sivam, Gowsala; Kowdley, Kris V Liver International (2009), 29(1), 63-72
Iron overload in the body can cause liver toxicity and increase the risk of liver failure. Curcumin, the primary active ingredient in turmeric, has antioxidant, iron binding and liver protective properties. In this study it was shown that Curcumin reduced iron-dependent oxidative stress and iron toxicity in T51B cells without blocking iron uptake.
Cikrikci, Simay; Mozioglu, Erkan; Yilmaz, Hasibe. Records of Natural Products (2008), 2(1), 19-24
In this study the antibacterial properties of turmeric and curcumin was determined against standard bacterial and mycobacterial strains such as E.coli, S.aureus, E.feacalis, P.aeuroginosa, M.smegmatis, M.simiae, M.kansasii, M. terrae, M.szulgai and the fungi Candida albicans. The antioxidant activity of curcumin and turmeric were also determined by the CUPRAC method.
- Sarhan, Rasha; Abd El-Azim, Samy A.; Motawi, Tarek M. K.; Hamdy, Mohamed A. International Journal of Pharmacology (2007), 3(5), 375-384
The results of the experiments in this study indicates that that turmeric, silymarin and ginkgo might be useful herbal treatments to control oxidative damage caused by iron overload and increase the additive effect of the dietary antioxidants.
- Suryanarayana, Palla; Satyanarayana, Alleboena; Balakrishna, Nagalla; Kumar, Putcha Uday; Reddy, Geereddy Bhanuprakash. Medical Science Monitor (2007), 13(12), BR286-BR292
Scientific evidence indicates that complications related to diabetes are linked with increased oxidative stress. Curcumin, the active ingredient of turmeric, has several biological properties including antioxidant activity. The protective effect of curcumin and turmeric on streptozotocin (STZ)-induced oxidative stress was studied. The authors conclude that Turmeric and curcumin appear to be helpful in preventing diabetes-induced oxidative stress.
- Hsu, Yi-Chiang; Weng, Hsiao-Ching; Lin, ShiuRu; Chien, Yie W. Journal of Agricultural and Food Chemistry (2007), 55(20), 8213-8222
Curcumin is an orange-yellow pigment of turmeric with antioxidant properties. It was shown to produce a powerful preventative action against several types of cancers in recent studies. The uptake of curcuminoids by the colon cancer cells was shown to increase as the dose of curcuminoids was increased. The observations of inhibited proliferation and increased cancer cell death/elimination appeared to be associated with the cellular uptake of curcuminoids.
- Masuda, Toshiya; Maekawa, Tomomi; Hidaka, Kayo; Bando, Hiromi; Takeda, Yoshio; Yamaguchi, Hidemasa. Journal of Agricultural and Food Chemistry (2001), 49(5), 2539-2547
The authors investigated the antioxidant mechanism of natural phenolics in Turmeric, in the presence of linoleate which is a polyunsaturated lipid.
- Lalitha, S.; Selvam, R. Asia Pacific Journal of Clinical Nutrition (1999), 8(2), 113-114
The authors studied the protective effect of the aqeous extract of turmeric on H2O2-induced red blood cell lipid peroxidaion and hemolysis. They found that turmeric inhibited lipid peroxidaion and hemolysis. Turmeric was found to be a more effective antioxidant than tocopherol and curcumin.
- Strimpakos, A. S.; Sharma, R. A. Antioxidants & Redox Signaling, 2008, 10, 511-546
This comprehensive review covers the extensive literature on the use of curcumin as a therapy for cancer and its potential use in the treatment of other diseases such as degenerative neurologic disorders, cystic fibrosis, and cardiovascular diseases. It also discusses the antioxidant properties of Turmeric. The authors emphasize articles on the prevention and treatment of human cancers.