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Enhanced Photoluminescence of Curcuma longa Extracts via Chitosan-Mediated Energy Transfer for Textile Authentication Applications

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Curcumin bioavailability from enriched bread: the effect of microencapsulated ingredients.

Paola Vitaglione¹, Roberta Barone Lumaga, Rosalia Ferracane

¹Department of Food Science, University of Naples, Portici (NA), Italy. paola.vitaglione@unina.it

Journal of Agricultural and Food Chemistry

|March 10, 2012

Summary

Curcumin bioavailability from bread is enhanced by encapsulation, which increases absorption and prevents breakdown. Phenolic acids are the main metabolites and may contribute to curcumin

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Area of Science:

Nutritional Science
Pharmacokinetics
Food Science

Background:

Curcumin, a polyphenol, exhibits limited bioavailability due to rapid metabolism and poor absorption.
Dietary intake of curcumin is often achieved through fortified foods like bread.
Encapsulation technologies aim to improve the stability and absorption of bioactive compounds.

Purpose of the Study:

To evaluate the human bioavailability of curcumin from bread formulations.
To compare the effects of free curcumin, encapsulated curcumin, and encapsulated curcumin with other polyphenols on curcuminoid and phenolic acid absorption.
To investigate the role of encapsulation and co-administered polyphenols in modulating curcumin bioavailability and metabolism.

Main Methods:

Human study involving consumption of bread enriched with free curcumin (FCB), encapsulated curcumin (ECB), or encapsulated curcumin plus other polyphenols (ECBB).
Quantification of serum, urinary, and fecal curcuminoids and phenolic acids using High-Performance Liquid Chromatography coupled with tandem Mass Spectrometry (HPLC/MS/MS) over 24 hours.
Analysis of absorption, excretion, and metabolic profiles of curcumin and its derivatives.

Main Results:

Serum curcuminoid concentrations were low (<4 nmol/L), with glucuronides being 10-fold lower.
Encapsulation significantly increased and delayed curcuminoid absorption compared to free curcumin.
Ferulic and vanillic acids (phenolic acids) were found in much higher concentrations than curcuminoids, with ECBB yielding the highest amounts; phenolic acids are major metabolites of curcuminoids.

Conclusions:

Curcuminoid encapsulation enhances bioavailability from enriched bread, likely by preventing premature biotransformation.
Co-administration with other polyphenols had a minor impact on this effect.
Phenolic acids represent the primary metabolites of curcuminoids and may play a role in their observed biological activities.