医療薬学
Online ISSN : 1882-1499
Print ISSN : 1346-342X
ISSN-L : 1346-342X
ノート
Effects of Iron from Turmeric (Ukon) in Patients with Chronic Hepatitis C
Haruko HagaHideki AsaiHiroto NozakiManabu AsadaYukiyo TadaNoriko Fukushima
著者情報
ジャーナル フリー

2010 年 36 巻 1 号 p. 44-50

詳細
抄録

One approach to limiting the progression of liver fibrosis in chronic hepatitis C (CHC) is to decrease the amount of iron stored in the liver and guidance regarding dietary iron consumption is therefore important.Many people with CHC consume turmeric (ukon) believing it to be good for the liver,though it is considered to have a high iron content.In this study,we investigated turmeric consumption by patients with CHC and measured the iron content of the turmeric they consumed.We also investigated changes in liver function based on blood samples taken before and after ceasing to take turmeric and compared them to a control group.
From the results,we could not conclude that turmeric had a higher iron content than other foods,though patients consuming turmeric had high concentrations of serum iron,ferritin,AST,and ALT overall.However,AST and ALT concentrations dropped to levels close to those in the control group when they ceased consuming it.We considered that even a small quantity of iron could affect liver function because the patients consumed turmeric on a daily basis as self-medication.Around half of the turmeric investigated was home-grown and varied widely in iron content.There was also the problem that patients have not received precise dietary advice but simply believed that turmeric was good for the liver.

著者関連情報
© 2010 Japanese Society of Pharmaceutical Health Care and Sciences
前の記事 次の記事
feedback
Top