Curcumin, a substance in turmeric, combined with omega-3 fat may potentially delay or prevent the onset of type-2 diabetes, say researchers led by an Indian-origin scientist.
Health scientists from the University of Newcastle’s Nutraceuticals Research Group, led by Professor Manohar Garg, are seeking 80 recruits for a new clinical study to find out whether the Indian spice combined with an omega-3 fat can delay the onset of type-2 diabetes or prevent it altogether.
“The root cause of type-2 diabetes is systemic inflammation, which impacts insulin secretion and function,” Professor Garg said.
“We want to nip the inflammation in the bud,” he said.
“This study will use two bioactive compounds that we find in food — curcumin and omega-3 fat. Both are very important anti-inflammatory agents,” he said.
Curcumin, derived from turmeric, is part of the ginger family and commonly used for food colouration. Its healing properties are well known in India.
