%0 Journal Article
%T Effects of Curcuma longa (turmeric) on postprandial plasma glucose and insulin in healthy subjects
%A Jennie Wickenberg
%A Sandra Ingemansson
%A Joanna Hlebowicz
%J Nutrition Journal
%D 2010
%I BioMed Central
%R 10.1186/1475-2891-9-43
%X Fourteen healthy subjects were assessed in a crossover trial. A standard 75 g oral glucose tolerance test (OGTT) was administered together with capsules containing a placebo or C. longa. Finger-prick capillary and venous blood samples were collected before, and 15, 30, 45, 60, 90, and 120 min after the start of the OGTT to measure the glucose and insulin levels, respectively.The ingestion of 6 g C. longa had no significant effect on the glucose response. The change in insulin was significantly higher 30 min (P = 0.03) and 60 min (P = 0.041) after the OGTT including C. longa. The insulin AUCs were also significantly higher after the ingestion of C. longa, 15 (P = 0.048), 30 (P = 0.035), 90 (P = 0.03), and 120 (P = 0.02) minutes after the OGTT.The ingestion of 6 g C. longa increased postprandial serum insulin levels, but did not seem to affect plasma glucose levels or GI, in healthy subjects. The results indicate that C. longa may have an effect on insulin secretion.NCT01029327C. longa (turmeric) is a tropical plant that is cultivated extensively in Asia, India, China, and other countries with a suitable climate. C. longa, is a perennial herb, and a member of the ginger family. It can grow up to 1 m high, and has oblong, tufted leaves. The yellow spice is made from the rhizomes (roots), which are boiled, dried, and then ground [1,2] The active component in turmeric is curcumin, which may constitute 2 to 8% of the spice. Curcumin is a non-water-soluble polyphenol that can be derived from C. longa by ethanol extraction [2]. C. longa has traditionally been used as a coloring agent in Asian cuisine, as well as in cheese, butter, yogurt, and other kinds of food [3].C. longa is used for several purposes apart from flavoring and coloring food. Numerous studies have shown that curcumin has antioxidant and anti-inflammatory properties [4]. Recent studies have also indicated that curcumin affects cellular enzymes, and angiogenesis [5,6]. Although curcumin has been used througho
%U http://www.nutritionj.com/content/9/1/43