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Effect on curcumin on cholesterol gall-stone induction in mice
M S Hussain1, N Chandrasekhara
1Department of Food Chemistry, Central Food Technological Research Institute, Mysore.
The Indian Journal of Medical Research
|October 1, 1992
Summary
Curcumin effectively prevents cholesterol gall-stones (CGS) in mice. Supplementing a lithogenic diet with 0.5% curcumin significantly reduced gall-stone formation and improved bile composition.
Area of Science:
- Biochemistry
- Gastroenterology
- Pharmacology
Background:
- Gallstones are a common health issue.
- Cholesterol gall-stones (CGS) are primarily formed due to bile imbalance.
- Dietary factors significantly influence gallstone formation.
Purpose of the Study:
- To investigate the efficacy of curcumin in preventing cholesterol gall-stones (CGS).
- To evaluate curcumin's effect on biliary cholesterol and bile composition.
- To determine the optimal dosage of curcumin for CGS prevention.
Main Methods:
- Male mice were fed a lithogenic diet to induce gallstones.
- Diets were supplemented with varying concentrations of curcumin (0.2%, 0.5%, 1.0%).
- Gallstone incidence, biliary cholesterol concentration, lithogenic index, and cholesterol:phospholipid ratio were analyzed.
Main Results:
- Curcumin supplementation (0.5%) reduced gallstone incidence from 100% to 26%.
- Biliary cholesterol concentration and the lithogenic index were significantly reduced by curcumin.
- The cholesterol:phospholipid ratio in bile was also significantly decreased.
- A dose-response study indicated 0.5% curcumin was most effective.
Conclusions:
- Curcumin demonstrates significant efficacy in preventing cholesterol gall-stone formation in a mouse model.
- Curcumin effectively modulates biliary cholesterol levels and improves bile composition.
- 0.5% curcumin in the diet is an effective dose for preventing CGS, showing a dose-dependent effect.