Possible Interaction: Curcumin and Glutathione

“Curcumin increased ROS levels over the threshold in leukemic cells, and the antioxidant, glutathione GSH ) and overexpression of curcumin-binding enzymes partially mitigated the up-regulation of ROS and growth inhibition caused by curcumin.”

“Combination of AG and Cur promoted apoptosis by increasing ROS level, changing mitochondrial membrane and reduction of glutathione.”

“Biochemical measurements indicated that rats pretreated with curcumin exhibited increased glutathione ( GSH ) levels, and reduced reactive oxygen species activity and malondialdehyde content.”

“The AL mice had higher levels of CRP compared to CURAL and CR, and GSH as well as the GSH: GSSG ratio were increased during curcumin intake, suggesting a reducing shift in the redox state.”

“Further, the possibility of curcumin and DiMC directly interacting with thiol-containing antioxidant GSH was monitored by changes in absorbance.”

“Additionally, GSH and NAC decreased the intracellular content of curcumin.”

“Conversely, curcumin decreased intracellular glutathione and also increased the formation of reactive oxygen species (ROS) in cells, but either GSH or NAC prevented both of these effects of curcumin.”

“ Curcumin increased the expression of the phosphorylated forms of PTK, PDK1, and PKC‐δ, which was attenuated by either GSH or NAC and potentiated by BSO.”

“ROS generation by curcumin was suppressed by antioxidants such as N-acetyl-L-cysteine (NAC) and glutathione (GSH) and by scavengers of hydroxy radicals such as mannitol, but, conversely, was promoted by prooxidants such as the transition metal ions Cu(II) and Zn(II).”

“In the cellular model system, it was demonstrated that glutathione conjugation of curcumin leads to inactivation of its inhibitory potential.”

“ Curcumin intake caused a significant reduction in malondialdehyde (MDA) (β -0.20 μmol/L; 95% CI, -0.36, -0.… capacity (TAC) (β 75.82 mmol/L; 95% CI, 3.400, 148.25; P = 0.04) and glutathione (GSH) levels (β 63.48 μmol/….001) when compared with the placebo.”

“Moreover, curcumin intake led to a significant reduction in total- (p < .001), LDL-cholesterol (p < .001), and a significant increase in total antioxidant capacity (TAC) (p < .001) and total glutathione (GSH) (p = .01) compared with the placebo.”

“Moreover, curcumin intake led to a significant reduction in total‐ (p < .001), LDL‐cholesterol (p < .001), and a significant increase in total antioxidant capacity (TAC) (p < .001) and total glutathione (GSH) (p = .01) compared with the placebo.”