With so many positive blogs and articles in print and online, why would anyone believe that curcumin, the active ingredient of turmeric, is anything but a wonder drug? More than 15,000 articles have been published on the biological interactions of curcumin, and over 120 clinical trials have studied its effect on a number of diseases. The government has also taken an active part, expending more than $150 million federal funds for the exploration of curcumin. Turmeric is now one of the most well studied plants in the world and numerous scientific studies explain how curcumin targets inflammatory pathways. Even I wrote an extensive review, describing the specific mechanisms by which it reduces inflammation.
Why then should we question curcumin’s amazing abilities? The authors of a new review article in the Journal of Medicinal Chemistry state (1):
“To our knowledge, compound 1 [curcumin] has never been shown to be conclusively effective in a randomized, placebo-controlled clinical trial for any indication. Curcumin is best typified, therefore, as a missile that continually blows up on the launch pad, never reaching the atmosphere or its intended target(s).”
Whaat? No reliable positive clinical results? None? The study reported that curcumin received two unfavorable classifications as PAINS (pan assay interference compounds) and as an IMPS (invalid metabolic panaceas) candidate. These acronyms mean that curcumin is biologically active but does not produce clinical results. It is “pharmacodynamically fierce” (hits many targets) yet it is “pharmacokinetically feeble” (does not get to its targets). The article also speaks about the potential “dark side of curcumin,” referring to toxic effects under certain testing conditions.
How could scientists and investors have gotten it so wrong? There are several possible explanations. The most obvious is that isolating the active ingredient of turmeric may not be the best approach. Most herbal preparations (in Ayurveda or Chinese Traditional Medicine) are complex combinations of several active chemical ingredients that act synergistically. If you ask an Ayurvedic physician how much turmeric you should take, he or she will give you very specific instructions based on your individual body type and your present state of health. The expert will also warn you that too much turmeric has a heating and drying effect on the liver.
Western science is either unable to comprehend such knowledge, or has paid no attention to it. Researchers have relied on findings from cell cultures and animal studies, which show that a great deal of curcumin is required in order to kill cancer cells or reduce inflammation. The same equation does not work in humans because the gut cells in our small intestine does not absorb curcumin very well. In an attempt to compensate for this inconvenient reality, scientists came up with all kinds of new, patented ways of getting more and more curcumin into the body. The problem is that none of these procedures, no matter how sophisticated, actually work.
There are lessons to be learned from this experience. First, it is important to pay attention to the time-tested wisdom of traditional medical practices. Second, science has made mistakes in the past and will probably continue to make them, especially when financial motivation conflicts with the integrity of scientific research.
Although most research relies on an old model of how medicinal plants work, a new model is emerging, which provides an entirely new approach by taking the microbiome into account. If our small intestine is, in fact, not designed to absorb large quantities of turmeric or curcumin, it makes perfect sense that excess curcumin, along with other active ingredients of turmeric, would reach the gut bacteria in our large intestine in the process of excretion. Why this is important?
New research supports the hypothesis that one of the primary beneficial effects of turmeric and its active components is to nourish the friendly bacteria in our gut. Findings show that turmeric and curcumin can improve intestinal permeability (i.e. cure leaky gut), help gut motility, and reduce gut inflammation (2-5).
Used for millennia, turmeric is indeed a golden spice, but its modern application in the form of curcumin has gone astray in the effort to make a money producing miracle drug. It is time for us to more deeply examine the medicinal uses of turmeric, and to fully understand its many ingredients and how they combine to improve our health.
References
- Nelson KM et al., The Essential Medicinal Chemistry of Curcumin Med. Chem. 2017; 60, 1620−1637
- Shen L et al., Regulative effects of curcumin spice administration on gut microbiota and its pharmacological implications, Food & Nutr Res. 2017; 61 (1):1361780
- McFadden, RMT et al., The Role of Curcumin in Modulating Colonic Microbiota During Colitis and Colon Cancer Prevention. Inflamm Bowel Dis. 2015; 21(11):2483–2494
- Dey N et al. Regulators of gut motility revealed by a gnotobiotic model of diet-microbiome interactions related to traveling. 2015; 163(1):95-107
- Lopresti AL.The Problem of Curcumin and Its Bioavailability: Could Its Gastrointestinal Influence Contribute to Its Overall Health-Enhancing Effects? Adv Nutr. 2018; 9(1):41-50.
ROBERT KEITH WALLACE is a pioneering researcher on the physiology of consciousness. His work has inspired hundreds of studies on the benefits of meditation and other mind-body techniques, and his findings have been published in Science, American Journal of Physiology, and Scientific American. After receiving his BS in physics and his PhD in physiology from UCLA, he conducted postgraduate research at Harvard University. Dr. Wallace serves as Professor and Chairman of the Department of Physiology and Health, Director of Research, and Trustee of Maharishi University of Management (MUM) in Fairfield, Iowa. He helped create the first fully accredited Masters of Science degree in Maharishi AyurVeda and Integrative Medicine in the US. Dr. Wallace is the author of several books, including Gut Crisis: How Diet, Probiotics, and Friendly Bacteria Help You Lose Weight and Heal Your Body and Mind with his wife Samantha Wallace. See Gut Crisis website and Facebook page (https://www.facebook.com/gutcrisis/).
SAMANTHA JONES WALLACE is a former model, featured in Vogue, Cosmopolitan, and Look Magazine. A lifelong practitioner of Transcendental Meditation, she has a deep understanding of Ayurveda and its relationship to health and well being. The coauthor of Quantum Golf, Samantha is an editor of Dharma Parenting, and coauthor of Gut Crisis. She is now finishing a book called Real Deep True Beauty, which emphasizes Essential Oil Skincare, and Ayurveda.
Soooo, Is it ok to take 1 Turmeric Curcumin daily, 1000 MG, for inflammation?
Or is it better to just take Turmeric, and how much daily?
A very good question. Is the Turmeric/Curcumin working for you? If so are there any side effects? If yes then it would be good to check with an Ayurveda Expert. I wish I could give a simple yes or no answer, but we are all so different and the use of Curcumin is still being researched.
Turmeric has traditionally been used in cooking in very small amounts. Turmeric contains Curcumin and other Polyphenols (Tannins). These Tannins are known to be very reactive and are well known to form complexes with various proteins (especially those that contain the amino acid Proline–Milk and Gelatin being good examples.) During the cooking process, chemical reactions take place among the various ingredients to produce the final dish. As a Tonic, Turmeric is cooked with milk and other spices (Ginger, Cinnamon, Black pepper, Cardamom ) to produce the drink known as “Golden Milk” .
I do not think absorption of Curcumin is necessary for the “anti-inflammatory” properties of Turmeric. When you cook Turmeric with Milk (or the Gelatin present in Bone Broth) a reaction takes place between the proteins and Polyphenols (Tannins) in the Turmeric. The result is a complex of Polyphenol (Curcumin) with proteins. This complex has “mucoprotective” and “mucoadhesive” properties. When you drink the Golden milk, the complex “coats” the mucosa of the Gastrointestinal tract and acts in a similar fashion to a plaster on your skin-strengthening the barrier properties of the mucosal lining. Any damage to the epithelial barrier under the strengetened mucus barrier is healed faster due to the coating. This enhancing of the intestinal barrier prevents entry of Antigens , Bacterial products and Bacteria into the underlying tissue which would activate the immune system and result in inflammation. This would be the ancient cure for “leaky Gut syndrome” and the diseases caused by entry of antigens into the bloodstream. This may be the reason why Turmeric is famous as a “cure all” for so many inflammatory conditions.
Curcumin is also known to induce the GI tract to produce the enzyme Intestinal Alkaline Phosphatase locally, beginning in the Duodenum . Intestinal Alkaline Phosphatase is known to Detoxify Lipopolysaccharide and thus prevents inflammation in the GI tract.
The French drink Red wine (a source of Pro-anthocyanidins–Tannins) with Cheese. The Cheese reduces the “puckering ” effect of the Tannins on the tongue (astringency of the Tannins ). The Tannins react with the Milk proteins in Cheese on the tongue and produce a similar Polyphenol-Protein complex. This complex may act in a similar “mucoprotective” way to the Turmeric complex to provide the benefits of drinking Red wine. (never mind the tiny amonts of Resveratrol!!).
Very interesting. Turmeric is known for skin care and wound healing. In addition to “golden milk”and protein complex acting to protect the intestinal barrier, the turmeric within it may also be involved in the actual healing of the gut lining itself.
Dear dr. Patel, very interesting what you are saying. Do have any evidence of your proof of concept? I mean published data?
I personally think that some suitable systems in the whole plant act as curcumin “delivery”
The term “Tannins” is a generic term. Tannins are mixtures of different Polyphenols.
Polyphenols would be a better word to use. Polyphenols react with proteins (Gelatin, Casein) to form a complex. The Polyphenols found in Turmeric are known as Curcuminoids. Curcumin does have anti-inflammatory properties, if you can achieve sufficient blood concentrations.Even then, it has a very short “half life”–it does not last for too long in the body.
Please see:
http://www.mdpi.com/1422-0067/19/3/673/pdf
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3982626/
http://www.eurekaselect.com/148780/article
http://www.tandfonline.com/doi/abs/10.1080/17474124.2018.1378573
http://noventure.com/gelatin-tannate-selective-biofilm-forming-gut-mucoprotectant-acute-gastroenteritis-children-short
Tannins are very moderate in turmeric. Absolutely different from wine.
I do not know anything about chemistry and little about ayurveda. I’ve heard it said that all the spices are soluble in oil, but only turmeric is also soluble in water.
Is it so that when we isolate the active ingredient from the curcuma, we need to have one kind of ingredient for a water-soluble matter and a different ingredient for oil-soluble stuff?
From what I read turmeric is fat soluble. Curcumin is a curcuminoid, which are compounds that are soluble in organic solvents. I have read that there have been attempts to create systems that improves curcumin ability to dissolve in water but I am not sure how effective they are.
Your statement that that too much turmeric has a heating and drying effect on the liver caught my attention. How much is too much, in general? If a person consumes fresh turmeric as a root, is it dangerous to eat a tablespoon daily?
It has been used for thousands of years as a spice so it is safe in normal cooking doses. When used in higher doses it is best to consult an Ayurvedic expert who will determine your Ayurveda Dosha Type, and your current state of balance.
My understanding from Maharishi Ayurveda is that Tumeric is both water and fat soluble.
I use it in cooking and in milk.
I think you are right. If look on the internet it says only fat soluble but if you talk to a Vaidya it is both.
Curcumin is fat soluble. If you want to solubilize it in water you need to “add” something (a “surfactant”) that brings curcumin in water. We are producing a soluble formulation by loading it in fatty nanoparticles.
Hi Keith,
Great work and througout in providing this information. I’m a big fan of curcumin myself, but nobody seems to know what absorbent agent is really the best.
I’ve read different studies, but they are mostly provided by the manufacturiers or somebody associated with their product.
Do you know which absorbent agent is the best for curcumin?
thanks in advance.
Kind Regards,
Edwin