Potential effects of curcumin on peroxisome proliferator-activated receptor-γin vitroandin vivo
Year: 2016
Type: review
Abstract: Natural peroxisome proliferator-activated receptor-γ (PPAR-γ) agonists are found in food and may be important for health through their anti-inflammatory properties. Curcumin (Cur) is a bright yellow spice, derived from the rhizome of Curcuma longa Linn. It has been shown to have many biological properties that appear to operate through diverse mechanisms. Some of these potentially beneficial effects of Cur are due to activation of the nuclear transcription factor PPAR-γ. It is reported (using in vitro and in vivo models) that Cur plays a potential role against several diseases. In this review article, we present the current literature on the effects of Cur on the modulation of inflammatory processes that are mediated through PPAR-γ.
Source: World Journal of Methodology
Institutions: Brighton and Sussex Medical School, Tufts University, Mashhad University of Medical Sciences, Chinese Academy of Sciences, Jean Mayer Human Nutrition Research Center on Aging, Institute of Genetics and Developmental Biology, University of Chinese Academy of Sciences, State Key Laboratory of Molecular Developmental Biology, University of Brighton
Language: English
Subfield: Molecular Medicine
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W2335385226