Curcumin (or diferuloyl-methane) is the polyphenolic pigment responsible for the yellow-orange colour of turmeric rhizomes. It accounts for more than 80% of the curcuminoids contained in the spice, the other two main ones being demethoxycurcumin (15%) and bisdemethoxycurcumin (around 4%).
Curcumin is the active ingredient in turmeric and is responsible for many of the plant's properties, including its powerful anti-inflammatory and antioxidant properties.
Curcumin is used as a colouring agent in the food industry (listed as E100(i)) to pigment mustards and sauces, dairy products, soups, cereals, etc., as a food supplement for its many properties and as a cosmetic ingredient (you can find it under the INCI name: CI 75300).
It is soluble in oil and ethanol, heat-stable but highly unstable to light and oxygen.
What are its properties?
Curcumin has the following properties:
Anti-inflammatory.
Antioxidant.
Antibacterial.
Powerful digestive properties.
It has beneficial effects on all areas of the body (digestive, osteo-musculoskeletal, respiratory, cutaneous, urogenital, cardiovascular).
It relieves pain.
Calms overall inflammation and protects the body's cells against the free radicals responsible for their oxidation, premature ageing and damage.
Bioavailability of curcumin
Curcumin is not very bioavailable, meaning that it is only absorbed into the bloodstream through the intestinal barrier to a limited extent when turmeric is ingested. We would have to eat large quantities of the spice to assimilate enough curcumin to impact our health.
But there are several ways to increase the bioavailability of curcumin:
Black pepper: the active molecule called piperine that it contains increases the permeability of the intestine and therefore the absorption of curcumin when combined with turmeric.
Fats: curcumin is fat-soluble, so it is easier to absorb when eaten with carrier oil, yoghurt, butter or milk.
Catechin: found in cocoa and tea.
Quercetin: found in red onions, grapes and red apples.
Other scientific formulations have been developed to increase the stability and solubility of curcumin. Some use adjuvants such as a micelle, nanoparticles or a phytosome, while others are based on an encapsulation process (liposomal curcumin).
The benefits of curcumin
Its anti-inflammatory benefits: curcumin is central to the body's inflammatory reactions, notably because it blocks the production of pro-inflammatory cytokines, protein molecules which direct the immune response according to the nature of the signal detected, and by inhibiting certain metabolic pathways involved in the inflammatory processes. Its anti-inflammatory action is effective against both acute and chronic inflammation, whatever part of the body is affected. It is particularly beneficial for joint or muscle discomfort, rheumatism, loss of mobility and flexibility in the joints and osteoarthritis. Curcumin is also helpful for athletes in supporting and protecting joints, and is ideal for aiding post-workout recovery. It also impacts dermatological inflammations such as acne, psoriasis and eczema, and ophthalmological conditions such as uveitis. Multiple studies have compared the efficacy of curcumin with certain non-steroidal anti-inflammatory drugs (NSAIDs), with the advantage that curcumin does not risk irritating the digestive tract (when taken in the recommended doses).
Antioxidant benefits: curcumin is a polyphenol and a powerful natural antioxidant. It protects the body's cells against the free radicals responsible for premature ageing and oxidative stress. An unbalanced diet, UV rays, pollution, tobacco, alcohol, excessive physical exertion or stress can all encourage the body to form too many free radicals. An overproduction of free radicals can lead to oxidative stress, responsible for damaging the body's cells, which can lead to certain chronic and degenerative conditions. Curcumin's powerful antioxidant properties protect the body and ensure it functions properly, reducing the risk of cancer.
Digestive benefits: curcumin is a top choice for digestive comfort. It prevents and relieves stomach, liver, pancreas, gall bladder and intestinal problems. It calms inflammation of the stomach and intestines, gastro-oesophageal reflux, belching, bloating, flatulence, constipation and diarrhoea. It also relieves nausea, aids digestion and can help stimulate sluggish digestion. Curcumin is beneficial for the liver, protecting liver cells and stimulating the production of bile by the gall bladder. It also balances the intestinal flora by reducing the presence and multiplication of pathogenic strains in the intestine thanks to its antibacterial properties. The World Health Organisation (WHO) and the European Commission (EC) have recognised the effectiveness of turmeric (i.e. curcumin) in treating dyspepsia (digestive disorders).
Dermatological benefits: curcumin is effective in relieving irritation, itching and skin conditions such as allergies, acne, eczema and psoriasis. It calms inflammation, reduces the spread of bacteria and regulates sebum production. Its antioxidant effects protect skin cells from external aggressors such as UV rays, pollution, the cold and synthetic products.
