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Indian Journal of Clinical Biochemistry logoLink to Indian Journal of Clinical Biochemistry
. 2006 Sep;21(2):138–141. doi: 10.1007/BF02912929

In vitro inhibition of lipid peroxidation in fish by turmeric (Curcuma longa)

Hilda Priya D'Souza 1, H Ramachandra Prabhu 1,✉
PMCID: PMC3454001  PMID: 23105631

Abstract

The beneficial effects of ∈-3 fatty acids on human health have been well documented. Fish and fish oils are the richest sources of ∈-3 fatty acids. However, due to their high degree of unsaturation, they are highly susceptible to lipid peroxidation. Regular consumption of peroxidised oils may represent a risk factor for the induction and development of atherosclerosis. In view of the above reports, it was considered necessary to study the effects of tumeric on fish lipid peroxidation during standard cooking practices and on time-dependent changes in the peroxidation of fish homogenate. The antioxidant effect of α-tocopherol was also studied to confirm the relevance of the study. The results suggest that turmeric may be considered as a safe, cheap and readily usable antioxidant for food preparations.

Key Words: Lipid peroxidation, fish homogenate, turmeric

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