Abstract

Curcumin, a yellow pigment from Curcuma longa, is a major component of turmeric and is commonly used as a spice and food-coloring agent. It is also used as a cosmetic and in some medicinal preparations. The desirable preventive or putative therapeutic properties of curcumin have also been considered to be associated with its antioxidant and anti-inflammatory properties. In the present study, we determined the antioxidant , anti inflammatory and anti diabetic (amylase inhibition) activities of curcumin by employing various in-vitro antioxidant assays such as Ferric reducing antioxidant power, Free radical scavenging activity, Hydroxyl radical scavenging activity, Nitric oxide radical scavenging activity and Amylase inhibition assay. The curcumin exhibited its radical scavenging effect in concentration dependent manner and the effect was compared with a known antioxidant agent (BHA/Ascorbic acid).  The curcumin was also evaluated for its anti inflammatory activity by using hyaluronidase inhibition assay. The anti-inflammatory effect of curcumin is most likely mediated through its ability to inhibit cyclooxygenase-2 (COX-2), lipoxygenase (LOX), and inducible nitric oxide synthase (iNOS). COX-2, LOX, and iNOS are important enzymes that mediate inflammatory processes. Curcumin exhibited concentration dependent anti inflammatory activity. The anti-diabetic potential of curcumin was also evaluated by assessing amylase inhibition assay. The results for amylase inhibition activity reveal that the curcumin inhibits alpha-amylase in a concentration dependent manner. This study indicates significant amylase inhibition, free radical scavenging and hyaluronidase inhibition potential of curcumin which can be exploited for the treatment of various free radical mediated disease like inflammation and diabetes mellitus.  The present study reveals that curcumin is a good antioxidant, anti inflammatory and anti diabetic agent hence, can be used in the pharmacological and food industry and as neutraceutical products.