Effect of Curcumin, Mixture of Curcumin and Piperine and Curcum (Turmeric) on Lipid Profile of Normal and Hyperlipidemic Rats

Abstract

Curcumin is a polyphenolic, yellow pigment obtained from rhizomes of Curcuma longa (curcum), used as a spice and food colouring. The extracts have several pharmacological effects. We evaluated the effect of curcum, curcumin, and mixture of curcumin and piperine on plasma lipids in normal and hypercholesterolemic rats. A total of 270 rats, divided into 27 groups, were used. G1, G11: control, G2-G11: normal rats fed control diet supplemented with different levels of curcumin and curcum (G2-G6: 0.1%, 0.25%, 0.5%, 1.0%, 2.0% respectively, G7-G11: 1.67%, 4.167%, 8.34%, 16.67%, and 33.34). G12-G26: at first fed control diet supplemented with 2% cholesterol then G13-17, 21-25 fed a control diet supplemented with different levels of curcumin, and curcum [the same levels as G2-G11; G18-20 fed control diet supplemented with mixture of curcumin (0.1, 0.25, 0.5%) and piperine (20 mg/kg BW)], G12 was sacrificed before addition of studied materials, G26 were fed control diet. Lipid profile, triacylglycerol and phospholipids of plasma and organs as liver and heart were measured. Serum cholesterol (total, LDL-C, VLDL-C), triacylglycerol and phospholipids contents were elevated in cholesterol-fed rats, while HDL-C were decreased. Curcum, curcumin have hypocholesterolemic effect on both normal and hypercholesterolemic rats being more effective in hypercholesterolemic rats. Curcumin reduces cholesterol by interfering with intestinal cholesterol uptake, increasing the conversion of cholesterol into bile acids and increasing the excretion of bile acids. Using curcumin+piperine is better than using curcumin alone. All doses had the same effect, but using the lower level (0.5%) is better than using 2.0% level. Liver cholesterol, triacylglycerol and phospholipids contents and cardiac cholesterol were elevated in hypercholesterolemic conditions. Dietary curcumin showed a distinct tendency to counter these changes. Piperine was added to curcumin to enhance its bioavailabilty through increasing curcumin absorption and reducing its metabolism in liver. The use of curcum, curcumin, and mixture of curcumin and piperine may be useful in the management of cardiovascular disease. Using the lower level (0.5%) is better than using 2.0%. Piperine enhances the bioavailabilty of curcumin.