The Spice for Hypertension: Protective Role of Curcuma Longa
Xin-Fang Leong

Centre for Craniofacial Diagnostics and Biosciences, Faculty of Dentistry, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia.

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Abstract: Untreated hypertension is a major cause for a wide array of diseases affecting cardiovascular system. Oxidative stress has been implicated in the development of hypertension. The impairment between the balance of antioxidants and pro-oxidants contributes to the elevation of blood pressure. Over generation of free radicals produces a decreased bioavailability of nitric oxide. Eventually, this will cause a rise in total peripheral resistance and lead to endothelial dysfunction. Noticeable symptoms are usually experienced when hypertension enters the advanced stage with lifelong health complications. Hypertensive patients are required to take medications for indefinite period of time to prevent further deterioration. Many of these therapeutic agents are costly and associated with unwanted side effects. Curcuma longa (CL) or turmeric is one of the alternative herbs which confers medicinal properties.  This review aims to summarise the effects of CL and its active constituents on blood pressure derived from preclinical and clinical published articles. Studies documented that CL and its active constituents could reduce blood pressure. These were achieved by antioxidant, anti-inflammatory activity, calcium (II) ion concentration interference, β2-adrenergic receptor activation, and renin-angiotensin system inhibition. There is a prospect for CL in the management of hypertension. However, limited researches of CL have been conducted on human. Thus, more well-planned studies should be carried out to ascertain its effectiveness.

Keywords: Angiotensin; Antioxidant; Curcuma Longa; Hypertension; Inflammation

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