Irritable bowel syndrome (IBS) remains a common and difficult to manage gastrointestinal condition. There is growing interest in the use of traditional medicine to manage IBS, as prescribed drugs often fail after time and revolve around symptom management of cramps and diarrhoea rather than addressing the cause of the problem. In particular, curcumin, a biologically active phytochemical, has demonstrated anti-inflammatory and antioxidant properties in several studies.
Last year a group of researchers looked at all the studies available with IBS and curcumin. 3 studies were included in the final analysis this included treatment of 326 patients.
They found curcumin to have a beneficial effect on IBS symptoms. With its unique antioxidant and anti-inflammatory activities, and ability to modulate gut microbiota, curcumin is a potentially useful agent for IBS. It also appears safe and well-tolerated, with no adverse events reported in the available trials.
There are more studies on the way looking at even more benefits that it may have in the gut and elsewhere in the body, so watch this space!
Altruvita’s Happy Tum supplement contains highly absorbable curcumin, green tea and vitamin D. Take a closer look at Happy Tum here.
Aging is associated with a deregulation of
biological systems that lead to an increase in oxidative stress, among other
effects. Xanthohumol is the main preylated
chalcone present in hops, whose antioxidative properties, amongst others, have
been shown in recent years.
In the most recent study published in the European Journal of Nutrition, the possible protective effects of xanthohumol on liver alterations associated with aging were evaluated. Half the artificially aged mice were treated with 5mg/kg/d of xanthohumol. A significant increase in protein levels of oxidative stress and proliferative markers were shown in old non-treated mice. The mice treated with xanthohumol did not have these changes associated with liver ageing. An earlier study published in the Journal of Cosmetic Science investigated xanthohumol as a skin anti-aging agent via its beneficial regulation of matrix surrounding skin cells. When Xanthohumol was applied to skin cells, it showed potential to improve skin structure and firmness: it simultaneously inhibits the activities of elastase- the enzyme that breaks down the elasticity of skin, and stimulates the biosynthesis of fibrillar collagens, elastin, and fibrillins.
Other studies such as that published in the
Journal of Nutritional Biochemistry are now showing that xanthohumol treatment
modulated the biological processes, exerting a protective effect on brain
damage induced by aging.
The antioxidative properties of xanthohumol strengthen body
cells in fighting oxidation induced aging*.
* EU Registers on nutrition and health claims and EFSA Article 13.1
botanicals on hold list.
Have you ever tried to get rid of a turmeric stain from clothes or your kitchen counter? It resists the fiercest scrubbing. But it may be some consolation to know that the power of turmeric is not limited to its colour.
Part of the ginger family, turmeric has been used for generations, not only to boost flavour in cooking, but also to support wellbeing. The success of turmeric in treating ailments is believed to be thanks to curcumin, a natural chemical compound found in it. And the more we get to know about it, the more evidence seems to support the choice of curcumin for a boost to mind and body.
Curcumin has antioxidant and anti-inflammatory properties, and has been shown to have benefits for the bowel, breast, pancreas and liver. Antioxidants fight against free radicals in the body, which damage cells and contribute to disease. Many studies have revealed that curcumin also works with the nervous system, including the brain, and there has been further research to see whether curcumin could be used to treat depression.
While turmeric, and therefore curcumin, is common in Indian and South Asian cooking, the typical Western diet could benefit from more. We know that, for curcumin to be absorbed into the body effectively, it’s best either eaten with fat or heated in oil before it is eaten. Mixing it with small amounts of olive or rapeseed oil (high in essential fats) is probably the best option. However, for curcumin to have an impact in our bodies, we need to keep enough of it in the blood and it can be difficult to get this much from diet alone.
Scientists continue to study curcumin to try and understand the full extent of its promise. In the meantime, the nutritional evidence firmly supports the inclusion of curcumin in our diets, especially where we have specific health concerns.
Altruvita Curcumin+ contains use CurcuWIN® a form of curcumin that is 46 times more absorbable than standard curcumin**.