Potential effects of curcumin on peroxisome proliferator-activated receptor-gamma in vitro and in vivo

Authors: MAZIDI, MOHSEN - Chinese Academy Of Sciences; KARIMI, EHSAN - Mashhad University Of Medical Sciences; MEYDANI, MOHSEN - Jean Mayer Human Nutrition Research Center On Aging At Tufts University; GHAYOUR-MOBARHAN, MAJID - Mashhad University Of Medical Sciences; FERNS, GORDON - The University Of Brighton

Submitted to: Review Article
Publication Type: Review Article
Publication Acceptance Date: 3/7/2016
Publication Date: 3/26/2016
Citation: Mazidi, M., Karimi, E., Meydani, M., Ghayour-Mobarhan, M., Ferns, G.A. 2016. Potential effects of curcumin on peroxisome proliferator-activated receptor-gamma in vitro and in vivo. Review Article. 6(1):112-117.

Interpretive Summary:

Technical Abstract: Natural peroxisome proliferator-activated receptor-gamma (PPAR-gamma) 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-gamma. 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-gamma.