Effect of curcumin on C‐reactive protein as a biomarker of systemic inflammation: An updated meta‐analysis of randomized controlled trials

It has been suggested that curcumin is a potential agent for lowering the levels of C‐reactive protein (CRP) and high‐sensitivity CRP (hs‐CRP), as markers of inflammation. In the current meta‐analysis, we attempted to clarify the efficacy of curcumin supplementation in lowering the concentrations of CRP and hs‐CRP in patients with autoinflammatory conditions. Nine studies were found evaluating the effect of curcumin on CRP levels, while 23 studies were identified for hs‐CRP. CRP concentration was decreased significantly compared to the placebo (WMD = ‐3.67 mg/L, 95% CI = −6.96 to −0.38, p = 0.02). There was a significant effect of curcumin at dose ≤1,000 mg/day on the CRP concentration. CRP concentration significantly decreased after >10‐week intervention compared with placebo.hs‐CRP concentration in the intervention group was significantly lower than that of placebo group. A significant effect of curcumin consumption was detected on the serum level of hs‐CRP in studies with prescribing ≤1,000 mg/day, and those with ≤10‐week duration of intervention. Curcumin consumption resulted in a reduction of hs‐CRP in a non‐linear fashion with stronger effects with less than 2000 mg curcumin per day. Curcumin seems to be beneficial in decreasing the hs‐CRP and CRP levels in proinflammatory settings.