Increasing the effectiveness of oral consumption of curcumin with the help of nanosuspension method

Turmeric is a spice with long historical usage and wide range of therapeutic effects. Curcumin is an active ingredient of turmeric, shows various wonder health benefits including anti-inflammatory and antioxidant properties. Although curcumin has these potential properties, different barriers to use this substance are related to its low solubility in both acidic and neutral pHs and low bioavailability. To overcome these obstacles, different methods have been suggested, among them a nanoformulation is a promising approach. Curcumin nanoformulations have been more attracted to improve the water solubility and oral bioavailability in this regard. Nanosuspensions (NSs), have been prepared by solvent or non-solvent. Solvent free methods of high-pressure homogenization can improve the curcumin solubility by just ۴.۲ μg/mL in pure water. Ultrasonic homogenization has advantages and is more effective in making food-grade NSs because it is a fast process to make smaller solid dispersion. stabilizers are critical excipients to prepare highly stable NSs. Different edible stabilizers have been introduced in nanosuspensions as a surface-modified agent with diverse efficiency. However, surfactants are used frequently, but different kinds of biopolymers are nutritionally superior. Gum Arabic, β- lactoglobulin, carboxymethylcellulose sodium salt and soya lecithin are good example of stabilizers. D-α-Tocopherol polyethylene glycol succinate, is a water- soluble stabilizer and approved as GRAS. The Selection of an appropriate stabilizer can prevent agglomeration of curcumin nanocrystals. The results of this study indicate that the surface-coating of NSs by stabilizers may be used to improve the biodistribution of curcumin in different formulation.

Keywords:

Biopolymer , Curcumin , Suspension , Oral delivery