Affiliation:
1. C2VN Aix Marseille Univ INRAE INSERM Marseille 13005 France
2. ID4Feed Annecy 74000 France
3. Institut Universitaire de France (IUF) Paris 75231 France
Abstract
ScopeTurmeric curcuminoids mainly consist of curcumin (CUR), demethoxycurcumin (dCUR), and bisdemethoxycurcumin (bdCUR). CUR displays low bioavailability, partly due to poor solubilization in the intestinal lumen during digestion, while data for dCUR and bdCUR are scarce. The study aims to investigate the bioaccessibility of curcuminoids from turmeric extracts or from gamma‐cyclodextrins, considering potential interactions with food.Methods and resultsUsing an in vitro digestion model (correlation with CUR bioavailability: r = 0.99), the study shows that curcuminoid bioaccessibility from turmeric extract without food is low: bdCUR (11.5 ± 0.6%) > dCUR (1.8 ± 0.1%) > CUR (0.8 ± 0.1%). Curcuminoids incorporated into gamma‐cyclodextrins display higher bioaccessibilities (bdCUR: 21.1 ± 1.6%; dCUR: 14.3 ± 0.9%; CUR: 11.9 ± 0.7%). Curcuminoid bioaccessibility is highest without food (turmeric extract: 2.0 ± 0.1%; gamma‐cyclodextrins: 12.4 ± 0.8%) and decreases with a meat‐ and potato‐based meal (turmeric extract: 1.1 ± 0.2%; gamma‐cyclodextrins: 2.4 ± 0.3%) or a wheat‐based meal (turmeric extract: 0.1 ± 0.0%; gamma‐cyclodextrins: 0.3 ± 0.1%). Curcuminoids exhibit low (<10%) incorporation efficiencies into synthetic mixed micelles (bdCUR > dCUR > CUR).ConclusionsbdCUR and dCUR show greater bioaccessibilities versus CUR. Food diminishes curcuminoid bioaccessibility, likely by adsorption mechanisms. Gamma‐cyclodextrins improve curcuminoid bioaccessibility.
Subject
Food Science,Biotechnology
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献