Experts Reveal Curcumin May Have the Potential to Protect the Gut From Foodborne Bacteria

(Newswire.net — February 22, 2017) Orlando, FL — Food is indispensable for human survival. However, it may also be a source of various bacteria, which may cause the development of certain conditions like gastroenteritis.

Experts reveal that curcumin may have the potential to protect the gut from foodborne bacteria. A variety of bacteria can actually impact the digestive tract, particularly the intestine and stomach.

The presence of these various types of bacteria may lead to the development of inflammation in certain body organs. It may also cause abdominal pains, scarring of tissues, vomiting, and diarrhea. This phenomenon is known as gastroenteritis.

Some of these disease-causing bacteria are Shigella, Escherichia coli, Vibrio, and Salmonella. Infection typically develops when a toxin is produced, which results in organ damage and the development of dysentery, diarrhea, and vomiting symptoms.

The cells in the intestine are believed to be the first line of internal defense. Endoplasmic reticulum, which pertains to cell organelles located in the intestinal cells, take care of initiating inflammatory response. It does so when the body is exposed to bacteria or toxins from its diet.

It is also known as ER stress and these sensors get rid of the toxins. Unfortunately, if the toxins win, it results in inflammation. Inflammation then causes damage to the lining of the gut and the development of gastroenteritis.

“Curcumin is a bioactive ingredient found in turmeric, which is an ancient spice,” said VitaBreeze Supplements spokesperson, Michelle O’Sullivan.

Curcumin contains a variety of unique substances, which are believed to include antibacterial, antiviral, antibiotic, antiseptic, anti-carcinogenic, antioxidant, and anti-inflammatory properties.

It is believed that curcumin may have the potential to help prevent the development of bacterial infections in the intestine and digestive tract.

In a study, the researchers dosed human intestinal cells with curcumin. The cells were all pre-treated with curcumin. These cells were also exposed to cholera toxin, which leads to the development of gastroenteritis and cholera. The other group of cells was exposed to a certain chemical that stimulates similar stress-like reaction like the cholera toxin.

The researchers found that the pre-treatment of curcumin reduced the ER stress, which is a pivotal parameter of bacterial infection. It is also important to note that the reduction actually depended on the dose of curcumin.

The study also revealed that curcumin may even be able to reduce the activation of stress sensors, which typically cause intestinal inflammation upon bacterial invasion.

Curcumin was also able to delay the toxicity in the intestinal cells exposed to cholera toxin. This natural alternative may be obtained efficiently and easily through supplementation.

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