The combination of curcumin, bromelain, and devil’s claw demonstrates significant benefits in reducing inflammation in synovial cells affected by osteoarthritis (OA). OA is the most common form of arthritis, impacting millions of people globally. It is characterized by joint pain and inflammation and represents a complex disease involving inflammatory factors that affect the entire joint, including the synovial membrane.
A study revealed that when synovial cells from individuals with arthritis were stimulated with LPS (lipopolysaccharide), inducing an inflammatory response, the expression of several proteins associated with OA progression increased. Plant extracts tested individually showed only limited effects on the inflammatory processes induced by LPS. Only curcumin exhibited a mild counter-effect against LPS-induced changes. However, the combined application of curcumin, bromelain, and devil’s claw significantly impacted the LPS-induced changes in human OA synovial cells. This combination notably reduced the gene expression and/or release of proteins associated with inflammation, catabolism, and pain.
These findings suggest that the combination of curcumin, bromelain, and devil’s claw effectively reduces inflammatory processes, which play a key role in OA progression and associated pain. The results indicate that these plant extracts could potentially be useful in the treatment of OA.
Bromelain and Antibiotics
Bromelain enhances the permeability and absorption of antibiotics when administered orally, subcutaneously, or intramuscularly. In humans, bromelain increases the levels of antibiotics in urine and blood. Elevated blood and tissue concentrations have been observed for antibiotics like amoxicillin and tetracycline following bromelain administration. This results in sustained higher serum and tissue levels of the drugs, enhancing their efficacy and reducing side effects. Diseases such as pyelonephritis, skin Staphylococcus infections, rectal abscesses, sinusitis, cellulitis, bronchitis, pneumonia, and thrombophlebitis can be treated more effectively with the simultaneous use of bromelain and antibiotics. Bromelain significantly improves the effectiveness of antibiotics under various conditions. In modern medicine, nanoparticles (NPs) play a crucial role in drug delivery, and bromelain, as a proteolytic agent, enhances the binding affinity and modifies the surface area of these particles.
Papaya and Bromelain Enzymes – For Optimal Digestion and Gut Health
The enzymes in papaya and pineapple contribute to improved digestion, relieving symptoms such as bloating and acid reflux, and reducing joint inflammation. Digestive discomfort often results from modern dietary anomalies. Irregular eating habits, insufficient chewing, and a preference for carbohydrate-fat combinations contribute to poor digestion, bloating, reflux, inflammatory bowel diseases, irritable bowel syndrome, and food intolerances.
In today’s dietary context, not only the stomach but also the liver’s bile production and the pancreas’ enzyme production are under increased stress. Proper enzyme production is essential for effective digestion and nutrient absorption.
The enzymes in papaya (papain, chymopapain, glycyl endopeptidase, and caricain) and pineapple (bromelain) provide a natural and gentle way to support digestion. They aid in the breakdown of proteins into amino acid components and are proven to support the immune system, reduce inflammation (e.g., in joints or acne), and have preventive significance in cardiovascular diseases. They reduce the risk of thrombosis and positively affect hair, skin, and nails through optimal protein breakdown.
Adding turmeric and collagen type I and II alongside these enzymes is recommended for managing muscle and joint inflammation, gout, and post-surgery recovery, as these components enhance their synergistic effects.
Synergistic Effects of Piperine and Gingerol
Overall, piperine and gingerol work synergistically to improve the absorption and utilization of nutrients in the body, promoting health and well-being. Piperine, found in black pepper, and gingerols, found in ginger, are known for significantly enhancing the bioavailability of curcumin. Studies show that piperine can increase curcumin absorption by up to 2000%, allowing the body to utilize its beneficial properties much more effectively. Similarly, gingerols in ginger enhance curcumin absorption, complementing piperine’s effects.
Piperine and gingerol also boost the absorption and bioavailability of various micro- and macronutrients, vitamins, minerals, and active plant compounds. Together, they influence biochemical processes that allow the body to more effectively absorb and utilize nutrients.
Additionally, piperine and gingerol stimulate stomach acid production, aiding in faster digestion and nutrient absorption. They also support gut health by improving bowel function and balancing gut flora, enhancing nutrient absorption and utilization.
Piperine and gingerol stimulate the production of digestive enzymes such as trypsin, amylase, and lipase, which are essential for breaking down nutrients. Moreover, they inhibit the P-glycoprotein, a protein involved in expelling substances from cells, allowing nutrients to remain in the body longer and improving their bioavailability.
These synergistic effects make piperine and gingerol valuable components for enhancing nutrient absorption and overall health.
Source: PMC Article on Curcumin and OA
