Turmeric and curcumin enriched beverages for reducing the risk for oxidation linked chronic diseases
Date
2005-08
Authors
Vattem, Dhiraj
Crixell, Sylvia
Journal Title
Journal ISSN
Volume Title
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Abstract
Our initial results strongly suggest that the functionality of fruit extracts can be significantly increased by creating novel synergies with turmeric. We were able to show that antioxidant activity of these synergies was significantly higher than the pure extracts alone. This increase in antioxidant activity could be due to the ability of these extracts to function synergistically as a result of their increased ability to quench and delocalize electrons from the ABTS radical. We also investigated the antimicrobial properties of these extracts against important human
health pathogens E. coli O111:B4 and P. auerogenosa. We observed that some phytochemical treatments not only killed the bacteria but were also able to reduce the cell density dependent growth. Further investigations suggest that sub-inhibitory concentrations (8-10 & #;g) of these phytochemicals from turmeric and their synergies were able to effect the processes related to quorum sensing including swarming motility and biofilm formation. These concentrations of phenolics are more representative of the physiological levels possible after the consumption of these foods. According to our knowledge, the ability of phytochemicals to inhibit quorum sensing related bacteria communication has never been demonstrated. The observation that phytochemicals from foods can inhibit QS related processes opens up an exciting new strategy
for antimicrobial chemotherapy and can lead to the discovery of novel compounds and development of more effective strategies in preventing and managing microbial infections. This mechanism of action could probably explain the ability of dietary phytochemicals for bacterial infections in humans and lead to development of novel antimicrobial therapeutics.
Description
Research Enhancement Program Final Report
Keywords
turmeric, curcumin, enriched beverages, oxidation risk, chronic diseases
Citation
Vattem, D. (2005). <i>Turmeric and curcumin enriched beverages for reducing the risk for oxidation linked chronic diseases</i>. Research Enhancement Program, Texas State University, San Marcos, TX.