Preparation and enhancement of oral bioavailability of curcumin using microemulsions vehicle

Journal of Agricultural and Food Chemistry
Liandong HuKuiliang Jiao

Abstract

A new microemulsions system of curcumin (CUR-MEs) was successfully developed to improve the solubility and bioavailability of curcumin. Several formulations of the microemulsions system were prepared and evaluated using different ratios of oils, surfactants, and co-surfactants (S&CoS). The optimal formulation, which consists of Capryol 90 (oil), Cremophor RH40 (surfactant), and Transcutol P aqueous solution (co-surfactant), could enhance the solubility of curcumin up to 32.5 mg/mL. The pharmacokinetic study of microemulsions was performed in rats compared to the corresponding suspension. The stability of microemulsions after dilution was excellence. Microemulsions have significantly increased the C(max) and area under the curve (AUC) in comparison to that in suspension (p < 0.05). The relative bioavailability of curcumin in microemulsions was 22.6-fold higher than that in suspension. The results indicated that the CUR-MEs could be used as an effective formulation for enhancing the oral bioavailability of curcumin.

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Citations

Mar 5, 2013·Journal of Agricultural and Food Chemistry·Yanyu XiaoQineng Ping
Jan 28, 2014·Nutrition Journal·Ralf JägerJacob M Wilson
Mar 26, 2015·AAPS PharmSciTech·Liandong HuShaocheng Wang
May 11, 2015·International Journal of Pharmaceutics·Qiuping LiQing Wu
Apr 22, 2016·Bioscience, Biotechnology, and Biochemistry·Haisong ZhangXinwu Ba
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Jun 21, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Bingjing Zheng, David Julian McClements
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Jun 9, 2020·Analytical Sciences : the International Journal of the Japan Society for Analytical Chemistry·Nahid PourrezaHamed Golmohammadi
Feb 6, 2021·Pharmaceutics·Anna FroelichBozena Michniak-Kohn
Sep 23, 2019·Journal of Colloid and Interface Science·Mahesh Kharat, David Julian McClements
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Jan 30, 2018·Journal of Agricultural and Food Chemistry·Shengfeng PengDavid Julian McClements
Jan 24, 2015·Journal of Agricultural and Food Chemistry·Yuwen TingQingrong Huang

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