Turmeric improves post-prandial working memory in pre-diabetes independent of insulin

Meei-Shyuan Lee, Mark Lawrence Wahlqvist, Yu-Ching Chou, Wen-Hui Fang, Jiunn-Tay Lee, Jen-Chun Kuan, Hsiao-Yu Liu, Ting-Mei Lu, Li-Li Xiu, Chih-Cheng Hsu, Zane Bruce Andrews, Wen-Harn Pan

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15 Citations (Scopus)

Abstract

BACKGROUND AND OBJECTIVES: Cognitive impairment develops with pre-diabetes and dementia is a complication of diabetes. Natural products like turmeric and cinnamon may ameliorate the underlying pathogenesis. METHODS: People >=60 years (n=48) with newly-recognised untreated pre-diabetes were randomised to a double-blind metabolic study of placebo, turmeric (1 g), cinnamon (2 g) or both (1 g 2 g respectively), ingested at a white bread (119 g) breakfast. Observations were made over 6 hours for pre- and post-working memory (WM), glycaemic and insulin responses and biomarkers of Alzheimer s disease (AD)(0, 2, 4 and 6 hours): amyloid precursor protein (APP), gamma-secretase subunits presenilin-1 (PS1), presenilin-2 (PS2), and glycogen synthase kinase (GSK-3beta). Differences between natural product users and non-users were determined by Students t and chi square tests; and between pre-test and post-test WM by Wilcoxon signed rank tests. Interaction between turmeric and cinnamon was tested by 2-way ANOVA. Multivariable linear regression (MLR) took account of BMI, glycaemia, insulin and AD biomarkers in the WM responses to turmeric and cinnamon. RESULTS: No interaction between turmeric and cinnamon was detected. WM increased from 2.6 to 2.9 out of 3.0 (p=0.05) with turmeric, but was unchanged with cinnamon. WM improvement was inversely associated with insulin resistance (r=-0.418, p
Original languageEnglish
Pages (from-to)581 - 591
Number of pages11
JournalAsia Pacific Journal of Clinical Nutrition
Volume23
Issue number4
DOIs
Publication statusPublished - 2014

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