Effects of turmeric extract on hemin‐induced low‐density lipoprotein oxidation

• Published in: Journal of food biochemistry 2018-06, Vol.42 (3), p.e12507-n/a
• Main Authors: Chaniad, Prapaporn, Morales, Noppawan Phumala, Rojsitthisak, Pornchai, Luechapudiporn, Rataya
• Format: Article
• Language: English
• Subjects: cholesteryl ester; curcuminoids; hemin; oxidized LDL; tetrahydrocurcumin
• ISSN: 0145-8884; 1745-4514
• DOI: 10.1111/jfbc.12507

Hemin is an oxidative mediator elevated in disease states including sickle cell anemia and thalassemia. The rhizome of Curcuma longa L. contains yellow pigments called curcuminoids which have antioxidant and anti‐inflammatory activities. The aim of the study was to compare the protective effects of curcuminoids, curcumin, demethoxycurcumin, bisdemethoxycurcumin, and tetrahydrocurcumin on hemin‐induced LDL oxidation (he‐oxLDL). He‐oxLDL showed the depletion of α‐tocopherol, an increase in thiobarbituric acid reactive substances (TBARs), and alteration of the lipid composition in low‐density lipoprotein. The levels of cholesteryl arachidonate, cholesteryl linoleate and the cholesteryl linoleate/cholesteryl oleate ratio were decreased. All test compounds showed antioxidant activity that protected against hemin‐induced lipid peroxidation, based on the inhibition of TBARs formation, reduced depletion of α‐tocopherol, decreased damage to lipids, and a reduced decrease in the cholesteryl linoleate/cholesteryl oleate ratio. A significant protective effect against he‐oxLDL was found to be tetrahydrocurcumin ≥ curcumin ≥ curcuminoids > demethoxycurcumin ≥ bisdemethoxycurcumin ≥ α‐tocopherol (p