Curcumin, a potent therapeutic nutraceutical and its enhanced delivery and bioaccessibility by pickering emulsions

Saffarionpour, Shima; Diósady, Levente L.

doi:10.1007/s13346-021-00936-3

Cited by 21 publications

(7 citation statements)

References 158 publications

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“…As seen above, curcumin can exhibit a huge range of therapeutic possibilities; however, it presents low solubility and rapid metabolism limiting its absorption in the gastrointestinal tract and resulting in weak bioavailability. The weak bioavailability has been associated to its insolubility in the water and the increased degradation in alkaline solutions or crystallization in acidic environments (69)(70)(71). Significant changes occur in its degradation time according to the pH, at pH> 7 if it degrades in about 30 min, already in acidic conditions, the degradation is much slower, with less than 20% of the total curcumin decomposed in 1 h. When ingested orally, the bioavailability of curcumin can be influenced by the food matrix, like lipids and proteins.…”

Section: Curcuma Longamentioning

confidence: 99%

The Effects of Curcumin on Diabetes Mellitus: A Systematic Review

et al. 2021

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Diabetes mellitus (DM) is an ensemble of metabolic conditions that have reached pandemic proportions worldwide. Pathology’s multifactorial nature makes patient management, including lifelong drug therapy and lifestyle modification, extremely challenging. Currently, there is growing evidence about the effectiveness of using herbal supplements in preventing and controlling DM. Curcumin is a bioactive component found Curcuma longa, which exhibits several physiological and pharmacological properties such as antioxidant, anti-inflammatory, anticancer, neuroprotective, and anti-diabetic activities. For these reasons, our objective is to systematically review the effects of Curcuma longa or curcumin on DM. Databases such as PUBMED and EMBASE were searched, and the final selection included sixteen studies that fulfilled the inclusion criteria. The results showed that curcumin’s anti-diabetic activity might be due to its capacity to suppress oxidative stress and inflammatory process. Also, it significantly reduces fasting blood glucose, glycated hemoglobin, and body mass index. Nanocurcumin is also associated with a significant reduction in triglycerides, VLDL-c, total cholesterol, LDL-c, HDL-c, serum C reactive protein, and plasma malonaldehyde. Therefore, it can be considered in the therapeutic approach of patients with DM.

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Section: Curcuma Longamentioning

confidence: 99%

The Effects of Curcumin on Diabetes Mellitus: A Systematic Review

et al. 2021

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“…Curcumin, a biomolecule with functional moieties, is a potent nutraceutical agent [ 37 ] and a natural dietary component. Curcumin has low aqueous solubility and low bioaccessibility in the gastrointestinal (GI) system.…”

Section: Resultsmentioning

confidence: 99%

Effects of Sorbitan Monostearate and Stearyl Alcohol on the Physicochemical Parameters of Sunflower-Wax-Based Oleogels

Bharti

Kim

Banerjee

et al. 2022

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A rising health concern with saturated fatty acids allowed researchers to look into the science of replacing these fats with unsaturated fatty acids. Oleogelation is a technique to structure edible oil using gelators. The present study looked for the effect of solid emulsifiers; namely, sorbitan monostearate (SP) and stearyl alcohol (SA), on the physicochemical parameters of oleogels. All the oleogels were formulated using 5% sunflower wax (SW) in sunflower oil (SO). The formulated oleogels displayed irregular-shaped wax crystals on their surface. The bright-field and polarized microscopy showed the fiber/needle network of wax crystals. Formulations consisting of 10 mg (0.05% w/w) of both the emulsifiers (SA10 and SP10) in 20 g of oleogels displayed the appearance of a dense wax crystal network. The SP and SA underwent co-crystallization with wax molecules, which enhanced crystal growth and increased the density and size of the wax crystals. The XRD and FTIR studies suggested the presence of a similar β’ polymorph to that of the triacylglycerols’ arrangement. The incorporation of SA and SP in wax crystal packing might have resulted in a lower crystallization rate in SA10 and SP10. Evaluation of the thermal properties of oleogels through DSC showed better gel recurrence of high melting enthalpy. These formulations also displayed a sustained release of curcumin. Despite the variations in several properties (e.g., microstructures, crystallite size, thermal properties, and nutrient release), the emulsifiers did not affect the mechanical properties of the oleogel. The meager amounts of both the emulsifiers were able to modulate the nutrient release from the oleogels without affecting their mechanical properties in comparison to the control sample.

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“…Therefore, the microparticles were combined in yogurt to observe the effects on targeted release, bioavailability, and sensory properties. The results of the study highlighted the fact that even if the existence of yogurt marks the discharge of CCM from the complex, the kinetic characteristics (burst or sustained) release persist, thus emphasizing the part of food constituents in bioavailability [ 135 ].…”

Section: Curcumin Bioavailability Improvingmentioning

confidence: 99%

Strategies for Improving Bioavailability, Bioactivity, and Physical-Chemical Behavior of Curcumin

et al. 2022

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Curcumin (CCM) is one of the most frequently explored plant compounds with various biological actions such as antibacterial, antiviral, antifungal, antineoplastic, and antioxidant/anti-inflammatory properties. The laboratory data and clinical trials have demonstrated that the bioavailability and bioactivity of curcumin are influenced by the feature of the curcumin molecular complex types. Curcumin has a high capacity to form molecular complexes with proteins (such as whey proteins, bovine serum albumin, β-lactoglobulin), carbohydrates, lipids, and natural compounds (e.g., resveratrol, piperine, quercetin). These complexes increase the bioactivity and bioavailability of curcumin. The current review provides these derivatization strategies for curcumin in terms of biological and physico-chemical aspects with a strong focus on different type of proteins, characterization methods, and thermodynamic features of protein–curcumin complexes, and with the aim of evaluating the best performances. The current literature review offers, taking into consideration various biological effects of the CCM, a whole approach for CCM-biomolecules interactions such as CCM-proteins, CCM-nanomaterials, and CCM-natural compounds regarding molecular strategies to improve the bioactivity as well as the bioavailability of curcumin in biological systems.

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Curcumin, a potent therapeutic nutraceutical and its enhanced delivery and bioaccessibility by pickering emulsions

Cited by 21 publications

References 158 publications

The Effects of Curcumin on Diabetes Mellitus: A Systematic Review

The Effects of Curcumin on Diabetes Mellitus: A Systematic Review

Effects of Sorbitan Monostearate and Stearyl Alcohol on the Physicochemical Parameters of Sunflower-Wax-Based Oleogels

Strategies for Improving Bioavailability, Bioactivity, and Physical-Chemical Behavior of Curcumin

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