Curcumin, a compound found in turmeric, has been shown to have anti-inflammatory effects. It works by inhibiting the activity of a family of enzymes called cyclooxygenases (COX) and lipoxygenases (LOX) which are involved in the production of inflammatory compounds called prostaglandins and leukotrienes. Curcumin also modulates the activity of transcription factors, such as Nuclear Factor Kappa B (NF-kB) which regulates the expression of genes involved in inflammation. It also has antioxidant properties which can help to scavenge harmful reactive oxygen species (ROS) that can contribute to inflammation.
Curcumin is also known to interact with a variety of other molecular targets which are involved in inflammation, such as inhibiting the activity of certain pro-inflammatory cytokines, and blocking the activation of inflammatory signaling pathways.
It's important to note that the bioavailability of Curcumin is low and it is rapidly metabolized and eliminated, so it is often combined with other compounds such as Piperine (found in black pepper) to increase its bioavailability. Piperine has been shown to increase the absorption of curcumin by up to 2000%
Fats can increase the bioavailability of certain compounds, including curcumin. The reason for this is that many fat-soluble compounds, such as curcumin, are not well absorbed in the gastrointestinal tract when taken on an empty stomach or without the presence of fats. When consumed with fats, these compounds are more easily absorbed into the bloodstream through the lymphatic system, rather than the circulatory system.
This process is known as "enhanced solubility and stability" that is the fat-soluble compounds are more stable in the presence of fats and thus more likely to survive the journey through the digestive tract and reach the bloodstream.
Consuming curcumin with a source of fat, such as coconut oil or ghee, can increase its bioavailabity.
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