CURCUMIN

Curcumin is a bright yellow chemical produced by some plants. It is the principal curcuminoid of turmeric, a member of the ginger family, Zingiberaceae. (Majeed, 2015) The most common applications are as a dietary supplement, in cosmetics, as a food coloring, and as flavoring for food such as turmeric-flavored beverages which is customary in Japan.

Studies illustrate the effects of curcumin on several medical conditions. There are two preliminary clinical studies in cancer patients consuming high doses of curcumin (up to 8 grams per day for 3–4 months) showed no toxicity, though some subjects reported mild nausea or diarrhea. Although curcumin has been assessed in numerous laboratory and clinical studies, it has no known applications in conventional medicine. (Wilken, 2011) Epidemiological studies have found that a correlation exists between mood disorders and obesity. It is believed that a pathophysiological mechanism like inflammation plays a pivotal role in the manifestation of mood disorders. (Skilton, 2007) Thus, the use of curcumin as a treatment for mood disorders, via its anti-inflammatory properties, has been explored. One animal study found that curcumin decreased anxious behavior in rats. (Wu, 2015)

Curcumin has been shown to be a potent anti-depressant in animal models of depression. It exerts these effects via regulation of monoamine neurotransmission, anti-oxidation in the brain, and modulation of neuro-inflammation. However, several clinical trials have failed to demonstrate that curcumin is a potent treatment for major depressive disorder in humans. (Panahi, 2015)