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

Authors
  • Sanidad, Katherine Z.
  • Sukamtoh, Elvira
  • Xiao, Hang
  • McClements, David Julian
  • Zhang, Guodong
Type
Published Article
Journal
Annual Review of Food Science and Technology
Publisher
Annual Reviews
Publication Date
Mar 25, 2019
Volume
10
Pages
597–617
Identifiers
DOI: 10.1146/annurev-food-032818-121738
Source
Annual Reviews
Keywords
License
Yellow

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.

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