“…The curcuminoids from C. longa have been extensively studied because of their antiinflammatory and antioxidant properties, and their potential activity as antitumoral, antibacterial, antioxidant, anti-inflammatory, antiviral, and antifungal agents (Abdel-Wahhab et al, 2016;Alavi et al, 2018;Pushpalatha et al, 2019;Zielińska et al, 2020a). However, the dietary and pharmacological application of native CUR is hindered due to poor water solubility and chemical instability, resulting in low bioavailability, fast metabolism, and predisposition to photochemical degradation (Alves et al, 2019;Altunbas et al, 2011;Olotu et al, 2020;Yallapu et al, 2012;Wang et al, 2016). One way to overcome these drawbacks can be the encapsulation of CUR to improve its water-solubility, stability, and consequently, the bioavailability of this phenolic compound.…”