Prediabetes is an intermediate state between normal glycaemia and diabetes, characterised by impaired fasting glucose and/or impaired glucose tolerance according to the World Health Organisation. It is a metabolic disorder that can lead to the development of diabetes if not diagnosed and treated early enough. It is usually asymptomatic or presents with non-specific symptoms such as frequent urination, increased thirst, fatigue, concentration problems, unintentional weight gain, or difficulty losing weight. In addition, symptoms of reactive hypoglycaemia may occur, such as hunger pangs, hand tremors, excessive sweating, irritability, nervousness, anxiety, and dizziness.
Curcumin is a natural polyphenolic compound that gives turmeric its characteristic yellow colour. It is known for its powerful anti-inflammatory and antioxidant properties, helping to neutralise free radicals, protecting cells from oxidative stress, and potentially preventing the development of many chronic diseases. Due to these properties, it can support pancreatic regeneration and inhibit inflammation associated with the onset and development of diabetes. In addition, it improves insulin sensitivity and lowers blood glucose levels.
The effect of curcumin on the development of diabetes in people with prediabetes was tested in a randomised, double-blind, placebo-controlled study involving 240 people with prediabetes (aged ≥ 35 years). After a three-month preparatory period, which included nutritional education and physical activity recommendations, the volunteers received curcumin extract or a placebo for the next nine months. The researchers monitored, among other things, the development of diabetes, the function of pancreatic β cells (responsible for insulin production), insulin resistance, and the level of adiponectin, a hormone produced by adipose tissue that plays a vital role in the regulation of glucose and lipid metabolism and affects, among other things, tissue sensitivity to insulin.
The results showed that in the placebo group, as many as 16.4 per cent of participants developed type 2 diabetes, while among those taking curcumin, not a single case was reported. Furthermore, a marked improvement in β-cell function, lower insulin resistance, and higher adiponectin levels were observed, indicating improved tissue sensitivity to insulin. The study participants well tolerated curcumin – no significant changes in liver, kidney, or bone parameters were reported. Only mild side effects such as itching, constipation, or dizziness were reported sporadically. In addition, a slight decrease in body weight and waist circumference was observed in this group, which enhances the health-promoting effects of curcumin.
Nine months of curcumin extract supplementation effectively prevented the development of type 2 diabetes in people with prediabetes, while improving critical metabolic indicators and being well-tolerated. Although these results open up new possibilities in prevention, the researchers emphasise that further studies involving longer follow-up periods and different populations are needed to confirm long-term efficacy and determine the optimal dose. Curcumin is not a substitute for a healthy diet or physical activity. Still, it may be a valuable and safe addition to preventive measures in people at risk of developing type 2 diabetes.
Based on: Curcumin Extract for Prevention of Type 2 Diabetes Somlak Chuengsamarn, Suthee Rattanamongkolgul, Rataya Luechapudiporn, Chada Phisalaphong, Siwanon Jirawatnotai
Link to the article: https://pmc.ncbi.nlm.nih.gov/articles/PMC3476912/#s1
