Curcumin, a compound belonging to the group of polyphenols with a characteristic yellow-orange color, is the most active ingredient of the long-leaved Curcuma longa L. and the ingredient of seasoning mixes, including curry spices. Due to its antioxidant, anti-inflammatory and anti-cancer properties, it has a wide range of therapeutic effects and has been studied for many years. Curcumin has enormous potential in preventing many diseases due to the widely described benefits of its use, it is non-toxic and additionally. Therapy with curcumin is low cost. Currently, many studies focus on the anti-glycation activity of curcumin, which could be used as an active inhibitor of glycation, i.e. a non-enzymatic process of combining a keto or aldehyde group of sugar with a free amino group of a protein. Finally, heterogeneous end products of advanced glycation are formed in the multistage and complicated glycation reaction. Formation of glycation products is intensified with age, as well as in various disease states, including diabetes or neurodegenerative diseases. Many literature data describe the role of curcumin in the prevention and treatment of diabetes. It is known that polyphenol has beneficial effects on hyperglycemia, insulin resistance and regeneration of secretory cells of pancreatic islets. It seems that addition of curcumin, the main ingredient of curry spice, to food could help people prevent the development of lifestyle diseases, including diabetes and its complications. The article presents the current state of knowledge on the curcumin anti-glycation properties in vitro as well as in vivo.
Anti-glycation activity of curcumin
