Malwina Lachowicz, Andrzej Stańczak, Michał Kołodziejczyk

Curcumin – natural polyphenol with multiple properties – technological solutions supporting pharmacotherapy
2021-01-05

Curcumin – natural polyphenol with multiple properties – technological solutions supporting pharmacotherapy

Curcumin (1,7-bis (4-hydroxy-3-methoxyphenyl) -1,6-heptadine-3,5-dione) is also referred to as diferuloylmethane and it is the main polyphenol founded in Curcuma longa (turmeric). They are three mainly curcuminoids (curcumin, demethoxycurcumin, bisdemethoxycurcumin) in the turmeric root. Curcumin belongs to the group of natural compounds and has a number of properties that affect its wide application in many different industries. Due to its characteristic yellow colour it is also successfully used as a food coloring. Curcumin is also often used in the pharmaceutical industry. It is used in the treatment of various pathological conditions. It is because of a number of properties like for example anti-inflammatory, antioxidant, anti-cancer, anti-rheumatic, antimicrobial and anti-diabetic. Moreover, curcumin has been shown to be protective for the liver, heart, kidneys and neurons.

Curcumin is also characterized by a beneficial effect on afflictions such as arthritis, gastrointestinal disorders, flatulence, dysentery, jaundice, acne, eye and skin infections. It also works very well as a wound remedy. Curcumin is also used as a seasoning and dye in the food industry because it is a safe substance belonging to the group of polyphenolic compounds.

Due to many mentioned properties, curcumin is used in an increasing number of preparations which are available all over the world. Unfortunately, the clinical application of described substance, due to its features, may be difficult. Curcumin is characterized by poor water solubility, poor absorption, fast metabolism and elimination, as well as low bioavailability. A number of conducted studies indicates that various methods based on nanoparticles, inclusion complexes with cyclodextrins, liposomes or microemulsions improved the bioavailability of curcumin and they enabled to use a number of properties of this polyphenol. Poor water solubility, poor penetration and absorption capacity and as a results low bioavailability pose challenges during preparing a formulation based on curcumin.

Keywords: curcuma, curcumin, polyphenol, antioxidant, anti-inflammatory properties.

© Farm Pol, 2020, 76(11): 603–610