| Summary: | <p>Curcuma Longa L. has exhibited as an excellent source of curcumin and essential oils, having wide scale applications in pharmaceutical, food and cosmetic industry. However, widespread application of this relatively efficacious agent in pharmaceutical, cosmetic, and food industry has been limited due to poor aqueous solubility, and consequently, minimal systemic bioavailability. The development of effective approaches to improve the aqueous solubility and bioavailability of curcumin is therefore necessary. In this paper, the preparation of 'submicron curcumin and nanocurcumin' using nanoparticle technology was reported for the first time in Viet Nam, to our best knowledge. It was observed that 'submicron curcumin' was formed in a yield of 92.5% with a average diameter of 546 nm, without the use of any added additive. The average diameter of the 'submicron curcumin' could be decreased to 364 nm by using centrifugation technique. Interestingly, it was found that using highpressure homogenization technique in conjunction with a food matrix, the average particle size of the 'nanocurcumin' could be decreased to 99 nm in the form of liposomes.</p>
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