Preclinical study demonstrates that curcumin relieves Salmonella-induced enteritis and restores fatty acid homeostasis, supporting its use as a functional food ingredient.
. These compositional shifts were accompanied by recovery of key short-chain fatty acids by 40%-75% (acetate, propionate, butyrate and valerate), indicating restoration of microbiota-linked metabolic homeostasis. Collectively, curcumin mitigates pathogen-associated intestinal inflammation while rebuilding the microbiota-SCFA homeostasis supportive of mucosal barrier function, supporting its development as a food-derived functional ingredient.
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Liu et al. (2026) studied this question.
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