Curcuma longa reduces fasting blood glucose in people with chronic low-grade inflammation – House Wellness research

By Tingmin Koe contact

- Last updated on GMT

The supplementation of a hot water extract of Curcuma longa L. has been shown to reduce fasting blood glucose in individuals with chronic low-grade inflammation.  ©Getty Images
The supplementation of a hot water extract of Curcuma longa L. has been shown to reduce fasting blood glucose in individuals with chronic low-grade inflammation. ©Getty Images

Related tags: House Wellness Foods, Curcumin, Inflammation, Blood glucose levels

The supplementation of a hot water extract of Curcuma longa L. has been shown to reduce fasting blood glucose in individuals with chronic low-grade inflammation, according to an analysis of two clinical trials by House Wellness.

Writing in Nutrients,​ researchers from House Wellness analysed two clinical trials findings that were published in 2019​ and 2021.

These two are randomised, double-blind, placebo-controlled trials in overweight participants aged 50 to 69 years.

In both studies, the participants took a test food with a hot water extract of C. longa​ or without the extract daily for 12 weeks.

Their fasting serum glucose and serum high-sensitivity C-reactive protein (hsCRP) levels were then measured.

The changes in hsCRP level were measured as hsCRP is a marker of inflammation.

In this analysis, the researchers categorised the trial participants into two groups based on their baseline level of hsCRP – namely low hsCRP (mean hsCRP less than 0.098 mg/dL) versus high hsCRP (mean hsCRP equivalent or higher than 0.098 mg/dL).

“In the low-hsCRP subgroup, we found no significant difference in fasting serum glucose levels between the two groups [intervention versus placebo] in either study.

“But in the high-hsCRP subgroup, the C. longa extract group had significantly lower levels of serum hsCRP (p < 0.05) and fasting serum glucose (p < 0.05) [in the intervention group] than the placebo group in both studies,” ​said the researchers.

For example, in the 2019 study, blood glucose level in subjects with low hsCRP taking the C. ​longa extract had increased by 0.8 mg/dL from the baseline by the end of the trial.

However, in subjects with high hsCRP taking the C. ​longa extract, their blood glucose level had significantly decreased by 2.0 mg/dL by the end of the trial.

Similarly, in the 2021 study, blood glucose level in subjects with low hsCRP taking the C. ​longa extract had increased by 0.008 mg/dL from the baseline by the end of the trial.

In subjects with high hsCRP taking the C. ​longa extract, their blood glucose level had significantly decreased by 3.6 mg/dL by the end of the trial.

“Therefore, these results suggest that C. longa extract may improve systemic glucose metabolism associated with chronic low-grade inflammation and could possibly decrease the risk of prediabetes and type 2 diabetes,” ​the researchers added.

They hypothesised that the C. longa ​extract worked by suppressing the activation of the NF-kB signaling pathway and the production of inflammatory cytokines.

The trials were conducted by a Japanese contract research organisation known as CPCC Co. Ltd, with financial support from House Wellness Foods Corp.

 

Source: Nutrients

A Hot Water Extract of Curcuma longa L. Improves Fasting Serum Glucose Levels in Participants with Low-Grade Inflammation: Reanalysis of Data from Two Randomized, Double-Blind, Placebo-Controlled Trials

https://doi.org/10.3390/nu14183763

Authors: Ryusei Uchio et al

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