About curcumin again (and the gut microbiota)

Abstract

In 2017, I wrote an editorial on the possible inefficacy of curcumin [1]. Recently, the possible effect of curcumin on the gut microbiota has been discussed. Curcumin is a polyphenolic compound with a long history of use as a dietary spice, food-colouring agent and herbal remedy. Curcumin exhibits anti-inflammatory, antioxidant, anticancer, antiviral and neurotrophic activity and therefore holds promise as a therapeutic agent to prevent and treat several disorders. However, a major barrier to curcumin’s clinical efficacy is its poor bioavailability. Efforts have therefore been made to develop curcumin formulations that have greater bioavailability and systemic tissue distribution. Nevertheless, curcumin’s potential as a therapeutic agent may not solely rely on its bioavailability but also on its positive influence on gastrointestinal health, function and structure.