Cancerfighter’s Weblog

Alternative cancer therapies and ideas

Curcumin must be mixed with fat to be effective

Posted by Jonathan Chamberlain on September 11, 2008


There’s really a lot of info on this site so do browse. This supports and extends the info and critical discussion in my two cancer books.  For more information go to www.fightingcancer.com

“This book tells me everything. Why didn’t my doctor tell me this?”- Rev. Bill Newbern


CURCUMIN

Curt Summerlin sent me this info which I have rewritten for clarity:

In humans high oral dosing of curcumin fails to achieve detectable plasma levels.  This suggests that taking curcumin on its own, orally, does not work. However increasing curcumin solubility with phosphatidyl choline, olive oil, or stearic acid increases plasma and brain levels compared with administering unformulated curcumin powder. One example of an optimized lipidated curcumin formulation (Verdure Sciences, Noblesville, Indiana) resulted in 11-fold higher levels of curcumin in plasma and 4-fold higher levels in brain compared to equal doses of curcumin powder on its own.

My comment: In fact, the need to mix curcumin powder with a fat is known – Steve Martin recommends mixing it with coconut oil before ingesting – see my book Cancer: The Complete Recovery Guide.

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2 Responses to “Curcumin must be mixed with fat to be effective”

  1. Curt said

    Thanks. I had heard that too from people but to my knowledge the concept has not been published or validated in peer-review.

    Also somehow I doubt its as easy as just mixing with fat or else we would have seen some case studies or some publication of studies from people taking it with oil.

    I think the fact that they can achieve 5uM blood concentration with the stuff is the remarkable part because the highest they found with humans taking 10-12 g of curcumin per day is about 0.1uM.

  2. bobjtowers said

    Tumeric is usually added to curries, it’s a principle ingredient in very many curry recipes. There is some evidence that (Indian) Asian populations are amongst the least likely to develop Alzheimer’s Disease. There are many suggestions in the literature that there is a link between curry consumption and lower rates of dementia. Curries are usually high in fat. The base for a curry sauce is called a Roux, this is basically a mixture of fat and a flour (wheat flour, rice flour, etc). This basically means that when someone eats a curry, they are automatically injesting ‘lipidated curcumin’ — and this is presumably how these Asian populations are receiving some protection via dementia.

    And of-course, it’s reasonably easy to eat a curry every other day.
    What you could also do, is to either:
    (a) mix curry powder with olive oil, or
    (b) mix Tumeric and Black Pepper with olive oil (see note1 below)
    And then add this as a cold (or warm) sauce to hot meat and/or hot fish at the table.

    note1 – there is some research that suggests that curcumin mixed with black pepper assists with the bioavailability of curcumin. For this research, see the wikipedia page on curcumin: http://en.wikipedia.org/wiki/Curcumin

    best wishes

    bob

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