Increasing Post ‐Digestive Solubility of Curcumin is the most Successful Strategy to Improve its Oral Bioavailability: A Randomized Cross‐Over Trial in Healthy Adults and In Vitro Bioaccessibility Experiments

Conclusion: The improved oral bioavailability of micellar curcumin, and to a lesser extent of γ-cyclodextrin curcumin complexes, appears to be facilitated by increased post-digestive stability and solubility, whereas strategies targeting post-absorptive processes, including inhibition of biotransformation, appear ineffective.This article is protected by copyright. All rights reserved

Source: Molecular Nutrition and Food Research - October 19, 2021 Category: Food Science Authors: Sandra Flory, Nadine Sus, Kathrin Haas, Sina Jehle, Eva Kienh öfer, Reinhard Waehler, Günther Adler, Sascha Venturelli, Jan Frank Tags: Research Article Source Type: research