This studymeasures the curcumin concentration in rat plasma by liquid chromatography and investigates the changes in the glucose\ntolerance and insulin sensitivity of streptozotocin-diabetic rats treated with curcumin-enriched yoghurt. The analytical method for\ncurcumin detection was linear from 10 to 500 ng/mL. The ????max and the time to reach ????max (????max) of curcumin in plasma were\n3.14 �± 0.9 ????g/mL and 5 minutes (10mg/kg, i.v.) and 0.06 �± 0.01 ????g/mL and 14 minutes (500mg/kg, p.o.). The elimination half-time\nwas 8.64 �± 2.31 (i.v.) and 32.70 �± 12.92 (p.o.) minutes. The oral bioavailability was about 0.47%. Changes in the glucose tolerance\nand insulin sensitivity were investigated in four groups: normal and diabetic rats treated with yoghurt (NYOG and DYOG, resp.)\nand treated with 90mg/kg/day curcumin incorporated in yoghurt (NC90 and DC90, resp.). After 15 days of treatment, the glucose\ntolerance and the insulin sensitivity were significantly improved in DC90 rats in comparison with DYOG, which can be associated\nwith an increase in the AKT phosphorylation levels and GLUT4 translocation in skeletal muscles. These findings can explain, at\nleast in part, the benefits of curcumin-enriched yoghurt to diabetes and substantiate evidences for the curcumin metabolite(s) as\nbeing responsible for the antidiabetic activity.
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