A derivative of a common culinary spice found in Indian curries could offer a new treatment hope for sufferers of the painful condition tendinitis, a study suggests.
Tendons, the tough cords of fibrous connective tissue that join muscles to bones, are essential for movement because they transfer the force of muscle contraction to bones. However, they are prone to injury, particularly in athletes.
Tendinitis (or tendonitis) is a form of tendon inflammation, which causes pain and tenderness near to joints and is particularly common in shoulders, elbows, knees, hips, heels or wrists. Other examples of common tendon disease include tennis and golfer’s elbow and Achilles tendinitis.
Researchers at The University of Nottingham and Ludwig Maximilians University in Munich have shown that curcumin, which also gives the spice turmeric its trademark bright yellow colouring, can be used to suppress biological mechanisms that spark inflammation in tendon diseases.
Dr Ali Mobasheri, who co-led the research, said: “We believe that it could offer scientists an important new lead in the treatment of these painful conditions through nutrition. Further research into curcumin, and chemically-modified versions of it, should be the subject of future investigations and complementary therapies aimed at reducing the use of non-steroidal anti-inflammatory drugs, the only drugs currently available for the treatment of tendinitis and various forms of arthritis.”
The global incidence of tendinitis is on the increase in line with the rise in ageing and inflammatory diseases. It is also linked to other arthritic and rheumatic diseases such as rheumatoid arthritis or metabolic diseases such as diabetes.