Curcumin: Recent Advances in the Development of Strategies to Improve Oral Bioavailability

Author:

Sanidad Katherine Z.12,Sukamtoh Elvira1,Xiao Hang12,McClements David Julian1,Zhang Guodong12

Affiliation:

1. Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA;,

2. Molecular and Cellular Biology Graduate Program, University of Massachusetts, Amherst, Massachusetts 01003, USA

Abstract

Substantial human and preclinical studies have shown that curcumin, a dietary compound from turmeric, has a variety of health-promoting effects including but not limited to antioxidant, antimicrobial, anti-inflammatory, and anticancer actions. However, curcumin has poor bioavailability, and high doses of curcumin are usually needed to exert its health-promoting effects in vivo, limiting its applications for disease prevention. Here, we discuss the health-promoting effects of curcumin, factors limiting its bioavailability, and strategies to improve its oral bioavailability.

Publisher

Annual Reviews

Subject

Food Science

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