Curcumin
|
| 化合物名 | Curcumin |
| 動物種 | ラット |
| 代謝パラメータ | |
| 代謝物 |
Curcumin
|
| 関連生薬 | 鬱金 |
| 参考文献 | 1) D. Suresh, K. Srinivasan, Studies on the in vitro absorption of spice principles –curcumin, capsaicin and piperine in rat intestines. Food and Chemical Toxicology 45: 1437–1442 (2007). 2) D. Suresh & K. Srinivasan, Tissue distribution & elimination of capsaicin, piperine & curcumin following oral intake in rats. Indian J Med Res 131, 682-691 (2010). |
| 論文備考 | Separate sets of animals (150 - 160 g) were orally administered the three spice principles at dosages of 30 mg (capsaicin), 170 mg (piperine) and 500 mg (curcumin) / kg body weight. The tissue concentrations of administered spice compounds were determined by HPLC. Curcumin concentration was maximum in the intestine at 1 h; maximum in blood at 6 h and remained at significantly higher level even at 24 h. About 63.5 per cent of the curcumin dose was absorbed. Only a small portion of the administered dose of capsaicin (< 0.1%) and curcumin (0.173 %) was excreted in urine. Enhanced bioavailability of curcumin was evidenced when the same was orally administered concomitant with piperine. Intestinal absorption of curcumin was relatively higher when administered concomitantly with piperine, and it stayed significantly longer in the body tissues. Intact curcumin was detected in brain at 24, 48 and 96 h with a maximum at 48 h. Bioavailability of curcumin can be improved by co-administration with piperine. [Suresh et al., Indian J Med Res 131, 682-691 (2010)] |
