Antioxidant effects of curcuminoids in patients with type 2 diabetes mellitus: a randomized controlled trial


Inflammopharmacology.  2017;25(1):25-31. DOI: 10.1007/s10787-016-0301-4

Oxidative components in the body, including free radicals, can cause major deterioration of tissue, if not taken care of. In the case of metabolic imbalance, free radicals can worsen the situation by augmenting the imbalance. The oxidative effect can be counteracted by a special class of defensive chemicals called antioxidants. Curcuminoids by the virtue of their radical scavenging ability can counteract the free radicals and thus improve the antioxidant balance in the body.



To assess the effects of supplementation with curcuminoids, which are natural polyphenolics from turmeric, on oxidative indices in diabetic individuals.



The study was a randomized double-blind placebo-controlled trial involving 118 subjects with T2DM. The subjects were randomly divided into curcuminoid group (1000 mg/day co-administered with piperine 10 mg/day) or matching placebo for 8 weeks. Serum total antioxidant capacity, superoxide dismutase (SOD) activities and malondialdehyde (MDA) concentrations were measured at baseline and after the supplementation period.



  • Curcuminoids supplementation caused a significant elevation in serum total antioxidant capacity (TAC) (p < 0.001) and SOD activities (p < 0.001)
  • The serum MDA levels were significantly reduced compared with the placebo group (p < 0.001)
  • The results remained statistically significant after adjustment for potential confounders (baseline differences in body mass index and fasting serum insulin)



The present results support an antioxidant effect of curcuminoids supplementation in patients with T2DM, and call for future studies to assess the impact of these antioxidant effects on the occurrence of diabetic complications and cardiovascular endpoints.


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