Effect of curcumin on severity of functional dyspepsia: A triple blinded clinical trial
Advances in experimental medicine and biology. 2021; 1308.
Functional dyspepsia is the main cause of upper abdominal discomfort which affect quality of life and work productivity. The causes of functional dyspepsia are multifactorial, but Helicobacter pylori (H. pylori) infection is one primary candidate for chronic mucosal inflammation in the stomach and duodenum which might lead to abnormalities in gastroduodenal motility and sensitivity. Despite various therapeutic approaches, most of the patients seek alternative treatments to avoid side effects. Considering the good safety profile of curcumin and its pleiotropic roles, it could be used as an efficacious agent in functional dyspepsia.
To evaluate the effect of curcumin supplementation on improving functional dyspepsia.
The study was a randomized triple-blind placebo-controlled trial in patients suffering with functional dyspepsia. Intervention group (n=39) were supplemented with 40 mg famotidine + 500 mg curcuminoids (5 mg piperine added as bioenhancer) after lunch for 30 days. Similarly, control group (n=36) were supplemented with 40 mg famotidine + placebo capsule. Severity of dyspepsia symptoms was determined using the Hong Kong questionnaire. The presence of H. pylori antigens in the stool samples was investigated in all subjects
- The symptom severity of functional dyspepsia (p<0.001) and rate of H. pylori infection (p=0.004) was significantly decreased in curcumin intervention group, immediately after the treatment and after 1 month follow-up.
This study revealed that adding curcumin as an adjunct therapy improves the clinical symptoms of dyspepsia as well as eradicates the rate of H. pylori infection.