Antioxidant and Anti-Inflammatory Effects of Turmeric Fermentation Liquid in Knee Osteoarthritis

Background: Curcuma longa L. (turmeric) is a widely used medicinal plant with potent antioxidant and anti-inflammatory properties. It has been traditionally employed to manage inflammatory diseases such as osteoarthritis. This study explored the therapeutic potential of turmeric fermentation liquid (TF) in reducing oxidative stress, inflammation, and cartilage degradation in a monosodium iodoacetate-induced rat model of knee osteoarthritis (KOA). Methods: Fresh turmeric was washed, sliced, and fermented using Lactobacillus strains under controlled conditions to enhance its bioavailability and produce TF. Male Wistar rats were divided into four groups: Control, MIA, MIA+glucosamine hydrochloride, and MIA+TF. TF was administered orally for four weeks, and its effects were assessed through ELISA, histological staining