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-a ,b-unsaturated b-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.

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