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Detection of Plasma Curcuminoids from Dietary Intake of Turmeric-Containing Food in Human Volunteers.

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journal contribution
posted on 09.08.2018, 10:29 by Jagdish Mahale, Rajinder Singh, Lynne M. Howells, Robert G. Britton, Sameena M. Khan, Karen Brown
SCOPE: Curcumin (from turmeric), has been extensively investigated for potential beneficial properties in numerous diseases. Most work has focused on supra-dietary concentrations/doses that would necessitate curcumin supplementation. However, much evidence instigating curcumin research is underpinned by epidemiological data based on low dietary intake via turmeric consumption. METHODS AND RESULTS: Here, a novel, highly sensitive liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS/MS) method for detection of curcuminoids is described. Assay sensitivity is demonstrated in a pilot pharmacokinetic volunteer study following ingestion of foodstuffs containing a standardized mass of turmeric, representative of daily consumption by certain South Asian populations. Free parent curcumin was detectable in plasma from one individual, reaching maximal plasma concentrations (Cmax ) of 3.2 nm. Curcumin conjugates were detected in all volunteers; Cmax for curcumin glucuronide is 47.6 ± 28.5 nm 30 min post-food, while Cmax for demethoxycurcumin glucuronide and curcumin sulfate is ≈2 nm. Curcumin and its major metabolites persist in plasma for at least 8 h. CONCLUSION: Despite poor absorption and rapid conjugation, dietary intake of standard culinary turmeric within complex food matrices furnished human plasma with detectable levels of curcuminoids. Whether sustained low systemic concentrations of these non-nutritive, biologically active, dietary components may have pharmacological activity for human health benefit, warrants further research.

Funding

This work was supported by Cancer Research UK in conjunction with the Department of Health as part of an Experimental Cancer Medicine Centre grant [C325/A15575]. Clinical research space for PK blood draws was provided by the Hope Clinical Trials Facility. The authors would also like to thank the University of Leicester's Head Chef and Chief Operating Officer Bob Bean, and the Residential and Commercial Service team, who were responsible for the University's Spice for Life campaign.

History

Citation

Molecular Nutrition and Food Research, 2018, 1800267

Author affiliation

/Organisation/COLLEGE OF LIFE SCIENCES/School of Medicine/Cancer Research Centre

Version

AM (Accepted Manuscript)

Published in

Molecular Nutrition and Food Research

Publisher

Wiley

issn

1613-4125

eissn

1613-4133

Acceptance date

20/06/2018

Copyright date

2018

Available date

26/06/2019

Publisher version

https://onlinelibrary.wiley.com/doi/full/10.1002/mnfr.201800267

Notes

The file associated with this record is under embargo until 12 months after publication, in accordance with the publisher's self-archiving policy. The full text may be available through the publisher links provided above.

Language

en