Nanoencapsulation and delivery of curcumin using some carbohydrate based systems: A review
Publish place: Nanomedicine Journal، Vol: 5، Issue: 2
Publish Year: 1397
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:
JR_NAMJ-5-2_001
تاریخ نمایه سازی: 18 تیر 1398
Abstract:
Nanoencapsulation is commonly used to improve nutritional properties, rheological behavior and flavor profile of phytochemicals. The particles commonly utilized to encapsulate the functional ingredients are natural polymers such as polysaccharides and proteins. There is an ever-growing interest for use of polysaccharides to encapsulate hydrophobic phytochemicals like curcumin. Curcumin is a polyphenol compound with numerous health benefits including anti- inflammatory, antioxidant capacity and anti-cancer activity. However, poor solubility of this compound in gut has been led to restricting of its bio accessibility. Encapsulation of curcumin with biopolymers is one of the most effective methods to increase its bioavailability. In the present article, we will briefly review the recent studies focused on application of carbohydrate polymers including starch, β-cyclodextrin, pectin, Arabic gum, carrageenan gum, soluble soy bean polysaccharide (SSPS) and Enteromorpha prolifera polysaccharide as a carrier of curcumin.
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Authors
Bizhan Malaekeh-Nikouei
Nanotechnology Research Center, Institute of Pharmaceutical Technology, Mashhad University of Medical Sciences, Mashhad, Iran
Davoud Salarbashi
School of Medicine, Gonabad University of Medical Sciences, Gonabad, Iran| Social Development & Health Promotion Research Center, Gonabad University of Medical Sciences, Gonabad, Iran
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