A study investigating the combination of an Indian spice and omega-3 fat to prevent type 2 diabetes is being planned by Australian researchers.
The Nutraceuticals Research Group at the University of Newcastle, New South Wales, Australia are seeking 80 Australian candidates for a new clinical trial testing curcumin and omega-3 fat.
Both of these compounds are found in food – curcumin is derived from turmeric – and according to Professor Manhor Garg, are both “very important anti-inflammatory agents.”
Preventing inflammation in healthy fat tissue has been linked to reversing type 2 diabetes, and inflammation is thought to be a cause of type 2 diabetes as it leads to insulin resistance and hyperglycemia.
The participants will be divided into four groups. In the first group, only curcumin will be administered, while the second group will only get omega-3 fat, the third group will receive both and a fourth group will serve as controls.
“The anti-inflammatory mechanisms surrounding curcumin and omega-3 fats are different, so we will test if they complement each other and have treatment synergies beyond their individual effects,” said Garg.
The Australian team will assess if the compounds can reduce systemic inflammation without side effects, and their aim is to produce a treatment for type 2 diabetes.
Garg concluded: “Nowadays the level of curcumin intake has dropped considerably as people switch to fast foods, and it parallels with a significant rise in type-2 diabetes cases.”

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