Methods to Improve the Solubility of Curcumin from Turmeric
Turmeric is a strong-taste component of spices characteristic of Indian cuisine. It is obtained from the turmeric rhizome (<i>Curcumae longae rhizoma</i>) and has been used for thousands of years not only for culinary purposes, but also for medicinal purposes. It contains a group of orga...
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MDPI AG
2023-01-01
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| author | Julia Górnicka Martyna Mika Oliwia Wróblewska Paweł Siudem Katarzyna Paradowska |
| author_facet | Julia Górnicka Martyna Mika Oliwia Wróblewska Paweł Siudem Katarzyna Paradowska |
| author_sort | Julia Górnicka |
| collection | DOAJ |
| description | Turmeric is a strong-taste component of spices characteristic of Indian cuisine. It is obtained from the turmeric rhizome (<i>Curcumae longae rhizoma</i>) and has been used for thousands of years not only for culinary purposes, but also for medicinal purposes. It contains a group of organic compounds called curcuminoids. Curcumin is the main representative of this group of compounds which is also most frequently studied. In recent years, bioactive curcuminoids (including curcumin in the first place) have become more and more popular due to a wide spectrum of their biological activity. The anticancer, antibacterial, anti-inflammatory, and antiaging effects of curcumin have been confirmed by numerous in vitro and in vivo studies, as well as in clinical trials. However, an obstacle to simple, clinical application of curcumin is its poor bioavailability (which is due to its hydrophobic nature) and its very weak water solubility. Therefore, many scientists are working on improving the solubility of curcumin in water, which is the topic of the present article. Attempts have been made to combine curcumin with nanoparticles (polysaccharide or silica). Nanosuspensions or complexes with cyclodextrins are also considered. A promising direction is the search for new polymorphic varieties as well as obtaining cocrystals with curcumin which are characterized by better water solubility. |
| first_indexed | 2024-03-09T11:55:54Z |
| format | Article |
| id | doaj.art-bd75003ea1d5423db9ec44c5925935e5 |
| institution | Directory Open Access Journal |
| issn | 2075-1729 |
| language | English |
| last_indexed | 2024-03-09T11:55:54Z |
| publishDate | 2023-01-01 |
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| spelling | doaj.art-bd75003ea1d5423db9ec44c5925935e52023-11-30T23:09:29ZengMDPI AGLife2075-17292023-01-0113120710.3390/life13010207Methods to Improve the Solubility of Curcumin from TurmericJulia Górnicka0Martyna Mika1Oliwia Wróblewska2Paweł Siudem3Katarzyna Paradowska4Student Research Group “Free Radicals”, Department of Organic and Physical Chemistry, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, PolandStudent Research Group “Free Radicals”, Department of Organic and Physical Chemistry, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, PolandStudent Research Group “Free Radicals”, Department of Organic and Physical Chemistry, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, PolandDepartment of Organic and Physical Chemistry, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, PolandDepartment of Organic and Physical Chemistry, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, PolandTurmeric is a strong-taste component of spices characteristic of Indian cuisine. It is obtained from the turmeric rhizome (<i>Curcumae longae rhizoma</i>) and has been used for thousands of years not only for culinary purposes, but also for medicinal purposes. It contains a group of organic compounds called curcuminoids. Curcumin is the main representative of this group of compounds which is also most frequently studied. In recent years, bioactive curcuminoids (including curcumin in the first place) have become more and more popular due to a wide spectrum of their biological activity. The anticancer, antibacterial, anti-inflammatory, and antiaging effects of curcumin have been confirmed by numerous in vitro and in vivo studies, as well as in clinical trials. However, an obstacle to simple, clinical application of curcumin is its poor bioavailability (which is due to its hydrophobic nature) and its very weak water solubility. Therefore, many scientists are working on improving the solubility of curcumin in water, which is the topic of the present article. Attempts have been made to combine curcumin with nanoparticles (polysaccharide or silica). Nanosuspensions or complexes with cyclodextrins are also considered. A promising direction is the search for new polymorphic varieties as well as obtaining cocrystals with curcumin which are characterized by better water solubility.https://www.mdpi.com/2075-1729/13/1/207curcuminsolubilitybioavailabilitynanoparticlescocrystals |
| spellingShingle | Julia Górnicka Martyna Mika Oliwia Wróblewska Paweł Siudem Katarzyna Paradowska Methods to Improve the Solubility of Curcumin from Turmeric Life curcumin solubility bioavailability nanoparticles cocrystals |
| title | Methods to Improve the Solubility of Curcumin from Turmeric |
| title_full | Methods to Improve the Solubility of Curcumin from Turmeric |
| title_fullStr | Methods to Improve the Solubility of Curcumin from Turmeric |
| title_full_unstemmed | Methods to Improve the Solubility of Curcumin from Turmeric |
| title_short | Methods to Improve the Solubility of Curcumin from Turmeric |
| title_sort | methods to improve the solubility of curcumin from turmeric |
| topic | curcumin solubility bioavailability nanoparticles cocrystals |
| url | https://www.mdpi.com/2075-1729/13/1/207 |
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