Curcumin boosts antioxidant capacity in diabetes
In diabetes, the body does not metabolize sugar efficiently, leading to uncontrolled high blood sugar levels and chronic inflammation. Over time, this inflammation damages blood vessels, in particular by oxidizing cell membrane lipids, a type of oxidative stress. In this study, 118 people with type 2 diabetes took a placebo or 1,000 mg of curcuminoids plus 10 mg of piperine from black pepper, per day. After eight weeks, those in the curcumin group saw levels of an important antioxidant, superoxide dismutase (SOD), increase by 21.1 percent, and a sign of oxidation—malondialdehyde (MDA)— decrease by 22 percent. Total antioxidant capacity increased 11.6 percent for those taking curcumin, while declining 17 percent for placebo. Also in the placebo group, antioxidant SOD levels declined while oxidative MDA levels did not change. Discussing the findings, doctors said curcumin may improve circulatory and heart-health outcomes in those with type 2 diabetes.

Reference: Inflammopharmacology; 2017, Vol. 25, No. 1, 25-31.
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