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

Katherine Z Sanidad1,2, Elvira Sukamtoh1, Hang Xiao1,2

  • 1Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA; email: mcclements@foodsci.umass.edu , guodongzhang@umass.edu.

Annual Review of Food Science and Technology
|January 12, 2019
PubMed

Keywords:
colloidal dispersionscurcumindelivery systemsemulsionsexcipient systemsoral bioavailability

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