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Annual Review of Food Science and Technology

Volume 10, 2019

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

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.

Keyword(s): colloidal dispersions, curcumin, delivery systems, emulsions, excipient systems, oral bioavailability
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/content/journals/10.1146/annurev-food-032818-121738
2019-03-25
2024-04-24
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