Bioavailability of curcumin in nanoemulsions stabilized with mono- and diacylglycerols structured with conjugated linoleic acid and n-3 fatty acids

Esperón-Rojas, Alaina Alessa; Baeza-Jiménez, Ramiro; Santos-Luna, Dalia; Velasco-Rodríguez, Luz del C.; Ochoa-Rodríguez, Laura R.; Garcı́a, Hugo S.

doi:10.1016/j.bcab.2020.101638

Cited by 16 publications

(4 citation statements)

References 22 publications

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“…37 Nevertheless, the disadvantage of using curcumin is its low oral bioavailability; this is due to a combination of efficient first-step metabolism via the glucuronidation and sulfation pathway, leading to low gastrointestinal absorption and rapid elimination. 38 Due to this, various studies have been carried out, and successful advances have been made in the design of formulations to improve the oral bioavailability of curcumin, [39][40][41][42][43][44][45][46][47][48][49][50][51][52][53] as shown in Table 1.…”

Section: Therapeutic Properties and Bioavailability Of Curcuminmentioning

confidence: 99%

Curcumin and omega‐3 polyunsaturated fatty acids as bioactive food components with synergistic effects on Alzheimer's disease

Velasco‐Rodríguez,

García,

Rascón‐Díaz

2024

Psychogeriatrics

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Curcumin and omega‐3 polyunsaturated fatty acids (ω‐3 PUFA) are multifunctional compounds which play an important role in Alzheimer's disease (AD) and little has been addressed about the role of these two compounds together in the progression of the disease. There is evidence of the beneficial effect of combined administration of ω‐3 PUFA and other dietary supplements such as vitamins and polyphenols in the prevention of AD, although much remains to be understood about their possible complementary or synergistic activity. Therefore, the objective of this work is to review the research focused on studying the effect and mechanisms of action of curcumin, ω‐3 PUFA, and the combination of these nutraceutical compounds, particularly on AD, and to integrate the possible ways in which these compounds can potentiate their effect. The most important pathophysiologies that manifest in AD will be addressed, in order to have a better understanding of the mechanisms of action through which these bioactive compounds exert a neuroprotective effect.

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Section: Therapeutic Properties and Bioavailability Of Curcuminmentioning

confidence: 99%

Curcumin and omega‐3 polyunsaturated fatty acids as bioactive food components with synergistic effects on Alzheimer's disease

Velasco‐Rodríguez,

García,

Rascón‐Díaz

2024

Psychogeriatrics

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“…Other authors enzymatically prepared monoacylglycerides and diacylglycerides structured with conjugated linoleic acid (CLA), medium chain fatty acids (MCFA), and ω-3 fatty acids (ω-3 FA), used to assemble nanoemulsions employed as carrier systems of lipophilic active compounds with a low bioavailability, such as CUR, which need to be protected from the environment [ 124 ]. Contextually, Richa et al [ 129 ] developed polysaccharide-based nanoemulsions for the stabilization and entrapment of CUR (see Figure 5 ).…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin

et al. 2022

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Insufficient intake of beneficial food components into the human body is a major issue for many people. Among the strategies proposed to overcome this complication, colloid systems have been proven to offer successful solutions in many cases. The scientific community agrees that the production of colloid delivery systems is a good way to adequately protect and deliver nutritional components. In this review, we present the recent advances on bioactive phenolic compounds delivery mediated by colloid systems. As we are aware that this field is constantly evolving, we have focused our attention on the progress made in recent years in this specific field. To achieve this goal, structural and dynamic aspects of different colloid delivery systems, and the various interactions with two bioactive constituents, are presented and discussed. The choice of the appropriate delivery system for a given molecule depends on whether the drug is incorporated in an aqueous or hydrophobic environment. With this in mind, the aim of this evaluation was focused on two case studies, one representative of hydrophobic phenolic compounds and the other of hydrophilic ones. In particular, hydroxytyrosol was selected as a bioactive phenol with a hydrophilic character, while curcumin was selected as typical representative hydrophobic molecules.

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“…Lower surface tension values of KO and LED could be attributed to the presence of other compounds such as MAG and DAG which are non-ionic and amphipathic molecules with interfacial activity, that confer outstanding emulsifying properties. [45] A surfactant with these characteristics could produce mixed micelles; the size, shape, and the CMC of mixed micelles are usually different from those formed by a single surfactant. Therefore, these changes in the CMC micelles directly influence emulsion stability.…”

Section: Critical Micellar Concentrationmentioning

confidence: 99%

Krill Lecithin as Surfactant for Preparation of Oil/Water Nanoemulsions as Curcumin Carriers

Velasco

Rascón

Calvo

et al. 2021

Euro J Lipid Sci & Tech

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Curcumin is a component in Curcuma longa L. with documented bioactive properties but has low bioavailability. To overcome this problem, curcumin nanoemulsions are prepared employing omega-3-rich phospholipids from krill oil as a surfactant and serve as curcumin carrying systems. The phospholipids are obtained through aqueous (LAD) and ethanolic (LED) degumming processes. The data obtained shows that LAD has a recovery of 70.7 ± 0.51% (w/w) phospholipids, being more efficient than LED with 45.97 ± 1.27% (w/w). Also, a higher content of omega-3 fatty acids is found in LAD with 36 ± 2.14% (w/w). From the critical micellar concentration (CMC) as an assessment of emulsifying capability, it is found that the krill oil (KO), LAD, and LED has a CMC in the range 0.666-0.700 g L −1 . Two formulations with different surfactant levels are developed: experiment A with 9.5% and experiment B with 4.75% (w/w) of krill lecithin are obtained by aqueous degumming. In the formulation of nanoemulsions average particle sizes of 139 ± 2.5 and 142 ± 5.3 nm are produced for experiments A and B, respectively. These results indicate that krill lecithin is an omega-3 rich good surfactant which can be employed to encapsulate curcumin. Practical applications: An interest has emerged in the food industry to develop surfactants with nutritional value. Phospholipids are natural emulsifiers that are widely used to form nanoemulsions because of their elevated interfacial activity. Krill oil has been reported to be an important source of phospholipids and omega-3 fatty acids, which are mainly esterified to phospholipid moieties. Because of these properties, krill oil phospholipids could form micelles and function as carrier systems for bioactive compounds, thus increasing their permeability in the intestine. Consequently, the present work focused on obtaining a nanostructure using a natural surfactant that possesses fatty acids with nutritional value such as omega-3 fatty acids. This will provide an added value to the product obtained, as well as improve the bioavailability of non-polar bioactive compounds. The results obtained could justify the use of krill oil as a useful functional food additive.

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Bioavailability of curcumin in nanoemulsions stabilized with mono- and diacylglycerols structured with conjugated linoleic acid and n-3 fatty acids

Cited by 16 publications

References 22 publications

Curcumin and omega‐3 polyunsaturated fatty acids as bioactive food components with synergistic effects on Alzheimer's disease

Curcumin and omega‐3 polyunsaturated fatty acids as bioactive food components with synergistic effects on Alzheimer's disease

Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin

Krill Lecithin as Surfactant for Preparation of Oil/Water Nanoemulsions as Curcumin Carriers

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