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Investigating the impact of curcumin on metabolic and inflammatory markers in healthy men

Measuring postprandial inflammatory and metabolic markers in blood to assess the health impact of curcumin or turmeric in healthy male participants after a fatty meal

Status
Recruiting
Phases
Unknown
Study type
Interventional
Source
ANZCTR
Registry ID
ACTRN12618000088246
Enrollment
6
Registered
2018-01-19
Start date
2017-08-31
Completion date
Unknown
Last updated
2018-01-29

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

None listed

Brief summary

The main aim of this study is to investigate if there is a difference in how the bioactive compound curcumin behaves in isolation compared to when it is within turmeric. To test this we will be undertaking a single meal crossover study in healthy male participants and fat-induced blood markers measured.

Interventions

The 26 participants will attend in groups of 1-4. Each participant will be invited to attend 4 study visits with a washout period of ~7 days. In each of the study visits, participants will arrive at the Human Nutirtion Research Unit either in Auckland or Palmerston North, Massey university. They will be given a meal containing potatoes and 40g of fat from cream, Each meal will also contain 1 of 4 ingredients: A= raw turmeric B= turmeric powder C= curcumin powder D= no curcumin or turmeric Th

The 26 participants will attend in groups of 1-4. Each participant will be invited to attend 4 study visits with a washout period of ~7 days. In each of the study visits, participants will arrive at the Human Nutirtion Research Unit either in Auckland or Palmerston North, Massey university. They will be given a meal containing potatoes and 40g of fat from cream, Each meal will also contain 1 of 4 ingredients: A= raw turmeric B= turmeric powder C= curcumin powder D= no curcumin or turmeric The meals will be equivalent to 400mg of curcumin and matched for moisture and dry weight (using corn starch). All meals contain around 550 kcals (foodworks 9, 2016 NZ food files). A cannula will be inserted into the forearm of the participant and blood will be taken before the meal is consumed or every hour for 6 hours after the meal is consumed. The participants will also be asked to fill out an appetite assessment questionnaire before and after the meal is consumed. The blood will be collected from a cannula by an experienced Massey University staff member

Sponsors

Massey University
Lead SponsorUniversity

Study design

Allocation
Randomised controlled trial
Intervention model
Crossover
Primary purpose
Treatment
Masking
Blinded (masking used) (Subject)

Eligibility

Sex/Gender
Male
Age
18 Years to 40 Years
Healthy volunteers
Yes

Inclusion criteria

• Healthy Male • Aged between 18 and 40 years • Normal body weight (BMI between 18 and 26 Kg/m2) • Not allergic to spicy food • Do not use herbal supplements • Don’t take any medication • Non-smokers

Exclusion criteria

• Take any lipid lowering drugs or supplements or hypertensive drugs • Are dieting or have any eating disorders and have lost more than 20 Kg weight in the last 6 months • Have intolerance or allergy to dairy spices • Dislike dairy or spices • Have a history of congestive heart failure, stroke, myocardial infarction, coronary artery bypass graft, or atherosclerosis • Have a history of diabetes, hypertension, high cholesterol • Have a history of gastrointestinal disorder or liver disease • Recently donated blood or have fear of needles

Outcome results

None listed

Source: ANZCTR · Data processed: Feb 4, 2026