Antidiabetic Properties of Curcumin I: Evidence from In Vitro Studies

• Main Authors: Danja J. Den Hartogh, Alessandra Gabriel, Evangelia Tsiani
• Format: Article
• Language: English
• Published: MDPI AG 2020-01-01
• Series: Nutrients
• Subjects: insulin resistance; diabetes; curcumin; curcuminoids; skeletal muscle; adipose; liver; pancreas
• Online Access: https://www.mdpi.com/2072-6643/12/1/118

Type 2 diabetes mellitus (T2DM) is a growing metabolic disease characterized by insulin resistance and hyperglycemia. Current preventative and treatment strategies for T2DM and insulin resistance lack in efficacy resulting in the need for new approaches to prevent and manage/treat the disease better. In recent years, epidemiological studies have suggested that diets rich in fruits and vegetables have beneficial health effects including protection against insulin resistance and T2DM. Curcumin, a polyphenol found in turmeric, and curcuminoids have been reported to have antioxidant, anti-inflammatory, hepatoprotective, nephroprotective, neuroprotective, immunomodulatory and antidiabetic properties. The current review (I of II) summarizes the existing in vitro studies examining the antidiabetic effects of curcumin, while a second (II of II) review summarizes evidence from existing in vivo animal studies and clinical trials focusing on curcumin’s antidiabetic properties.