The role of curcumin in periodontal therapy: An update
DOI:
https://doi.org/10.31989/ffhd.v14i4.1327Abstract
Background: Periodontal diseases, including gingivitis and periodontitis, present a significant global health burden, particularly affecting adults and especially the aging population. The etiology involves complex interactions between microbial colonization and host immune-inflammatory responses, leading to tissue destruction and bone resorption. Current conventional treatments, primarily focused on mechanical debridement and antimicrobial agents, often have limitations and challenges, including antibiotic resistance and limited tissue regenerative potential. Curcumin, a polyphenolic compound derived from the Curcuma longa plant, has emerged as a promising adjunctive therapeutic agent owing to its remarkable pharmacological properties. Extensive preclinical research has revealed the potential anti-inflammatory, antioxidant, antimicrobial, and immunomodulatory effects of curcumin. These attributes make it a compelling candidate for addressing various aspects of periodontal pathogenesis. Furthermore, curcumin's capacity to in vitro inhibit various periodontopathogens such as Porphyromonas gingivalis and Aggregatibacter actinomycetemcomitans demonstrates its potential as a natural antimicrobial agent. Its adjunctive use in local drug delivery systems, such as gels or nanoparticles, holds promise for targeted delivery and sustained release within periodontal pockets, enhancing its therapeutic potential. However, challenges related to its bioavailability, stability, and dosage standardization need to be addressed for
successful clinical outcomes.
Keywords: periodontal diseases; curcumin; bioactive compounds, inflammatory response, microbial dysbiosis
Downloads
Published
Issue
Section
License
Copyright (c) 2024 Functional Foods in Health and Disease

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License.
This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged.
By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.