Curcumin as a multi-target nutritional intervention alleviates exercise-induced injuries from overtraining: intervention efficacy and mechanism of action
Senlin Lei , Shuyue Deng , Ruolan Shi , Yifu Ding , Xiaoan Chen , Xianhui Li
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引用次数: 0
Abstract
Curcumin (CUR), a natural polyphenol, exerts antioxidant, anti-inflammatory, and metabolic regulatory actions in exercise physiology and may help ameliorate overtraining-induced multi-organ dysfunction and delayed recovery states associated with overtraining syndrome (OTS). This review systematically summarizes the effects of CUR—across different doses, timing/duration regimens, and delivery systems—on exercise performance, functional recovery, and indices of muscle injury and multi-organ pathology in individuals with varying training status. Given that CUR is challenged by insufficient exposure due to low solubility, extensive first-pass metabolism, and rapid clearance, we introduce an “outcome-window–timing/duration–systemic exposure–outcome interpretation” framework to align systemic exposure with the temporal windows of recovery endpoints related to exercise-induced muscle damage (EIMD) (muscle function and muscle-damage–related indices). This framework is intended to improve the practical interpretability of dosing, supplementation timing, and delivery-system selection, while highlighting the decisive role of formulation type in exposure variability and cross-study comparability, as well as the moderating influence of training status on observable responses. Finally, future research directions were proposed, including optimized formulation and personalized supplementation strategies. Collectively, these insights support the development of multi-target, natural product–based interventions in sports medicine and encourage integrating phytochemicals into precision nutrition to promote recovery and optimize performance.
期刊介绍:
Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies.
The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients.
The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.