TITLE:
The Effect of Curcumin on Alzheimer’s Disease
AUTHORS:
Waad Al-Twalah, Noorah Saleh Al-Sowayan
KEYWORDS:
Alzheimer’s, Curcumin, Beta-Amyloid, Anti-Inflammatory, Antioxidant, Microglia
JOURNAL NAME:
Advances in Aging Research,
Vol.13 No.6,
November
21,
2024
ABSTRACT: Alzheimer’s disease (AD) is the most prevalent type of dementia, affecting approximately 50 million individuals globally, and projections indicate that this number will increase to 139 million by 2050. It is one of the main factors contributing to cognitive decline in the aging population. Existing treatments do not produce the intended therapeutic benefits; therefore, it is imperative to identify alternative pharmacological and biological techniques. As the precise pathogenic pathways underlying AD remain unknown, existing therapies only address symptoms rather than promote prevention or treatment. Curcumin has attracted increasing attention owing to its distinct molecular structure. It affects antioxidant and inflammatory pathways as well as amyloid aggregation, which is one of the main characteristics of Alzheimer’s disease. Many human ailments have been treated with medicinal plants, owing to their antioxidant properties. Curcumin has been used as a traditional food and medicine in Asia for a long time. Numerous studies have shown that curcumin has several advantageous properties including anti-inflammatory and antioxidant activities. Numerous clinical trials have been conducted to clarify the impact of curcumin on cancers, owing to its documented effects on tumors. Recent findings suggest that curcumin may have therapeutic potential in the pathogenesis of Alzheimer’s disease (AD). The overall memory of patients with AD has improved because of several benefits of curcumin, including decreased beta-amyloid plaques, delayed neuronal degradation, metal chelation, anti-inflammatory and antioxidant effects, and decreased microglial production.