Curcumin bioavailability from enriched bread: The effect of microencapsulated ingredients

Paola Vitaglione; Roberta Barone Lumaga; Rosalia Ferracane; Irena Radetsky; Ilario Mennella; Rita Schettino; Saul Koder; Eyal Shimoni; Vincenzo Fogliano

doi:10.1021/jf204517k

Curcumin bioavailability from enriched bread: The effect of microencapsulated ingredients

Paola Vitaglione, Roberta Barone Lumaga, Rosalia Ferracane, Irena Radetsky, Ilario Mennella, Rita Schettino, Saul Koder, Eyal Shimoni, Vincenzo Fogliano^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

88 Citations (Scopus)

Abstract

Human bioavailability of curcumin from breads enriched with 1 g/portion of free curcumin (FCB), encapsulated curcumin (ECB), or encapsulated curcumin plus other polyphenols (ECBB) was evaluated. Parental and metabolized curcuminoids and phenolic acids were quantified by HPLC/MS/MS in blood, urine, and feces collected over 24 h. The concentrations of serum curcuminoids were always below 4 nmol/L and those of glucuronides 10-fold less. Encapsulation delayed and increased curcuminoid absorption as compared to the free ingredient. Serum and urinary concentrations of ferulic and vanillic acid were between 2- and 1000-fold higher than those of curcuminoids, with ECBB eliciting the highest amounts. Fecal curcuminoids were 6-fold more abundant after ECB than FCB, while phenolic acids after ECBB quadruplicated those after ECB. Curcuminoid encapsulation increased their bioavailability from enriched bread, probably preventing their biotransformation, with combined compounds slightly reducing this effect. Phenolic acids are the major metabolites of curcuminoids and may contribute to their biological properties.

Original language	English
Pages (from-to)	3357-3366
Number of pages	10
Journal	Journal of Agricultural and Food Chemistry
Volume	60
Issue number	13
DOIs	https://doi.org/10.1021/jf204517k
Publication status	Published - 4 Apr 2012
Externally published	Yes

Keywords

bioavailability
curcumin
encapsulation
functional food

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10.1021/jf204517k

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title = "Curcumin bioavailability from enriched bread: The effect of microencapsulated ingredients",

abstract = "Human bioavailability of curcumin from breads enriched with 1 g/portion of free curcumin (FCB), encapsulated curcumin (ECB), or encapsulated curcumin plus other polyphenols (ECBB) was evaluated. Parental and metabolized curcuminoids and phenolic acids were quantified by HPLC/MS/MS in blood, urine, and feces collected over 24 h. The concentrations of serum curcuminoids were always below 4 nmol/L and those of glucuronides 10-fold less. Encapsulation delayed and increased curcuminoid absorption as compared to the free ingredient. Serum and urinary concentrations of ferulic and vanillic acid were between 2- and 1000-fold higher than those of curcuminoids, with ECBB eliciting the highest amounts. Fecal curcuminoids were 6-fold more abundant after ECB than FCB, while phenolic acids after ECBB quadruplicated those after ECB. Curcuminoid encapsulation increased their bioavailability from enriched bread, probably preventing their biotransformation, with combined compounds slightly reducing this effect. Phenolic acids are the major metabolites of curcuminoids and may contribute to their biological properties.",

keywords = "bioavailability, curcumin, encapsulation, functional food",

author = "Paola Vitaglione and {Barone Lumaga}, Roberta and Rosalia Ferracane and Irena Radetsky and Ilario Mennella and Rita Schettino and Saul Koder and Eyal Shimoni and Vincenzo Fogliano",

year = "2012",

month = apr,

day = "4",

doi = "10.1021/jf204517k",

language = "English",

volume = "60",

pages = "3357--3366",

journal = "Journal of Agricultural and Food Chemistry",

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T1 - Curcumin bioavailability from enriched bread

T2 - The effect of microencapsulated ingredients

AU - Vitaglione, Paola

AU - Barone Lumaga, Roberta

AU - Ferracane, Rosalia

AU - Radetsky, Irena

AU - Mennella, Ilario

AU - Schettino, Rita

AU - Koder, Saul

AU - Shimoni, Eyal

AU - Fogliano, Vincenzo

PY - 2012/4/4

Y1 - 2012/4/4

N2 - Human bioavailability of curcumin from breads enriched with 1 g/portion of free curcumin (FCB), encapsulated curcumin (ECB), or encapsulated curcumin plus other polyphenols (ECBB) was evaluated. Parental and metabolized curcuminoids and phenolic acids were quantified by HPLC/MS/MS in blood, urine, and feces collected over 24 h. The concentrations of serum curcuminoids were always below 4 nmol/L and those of glucuronides 10-fold less. Encapsulation delayed and increased curcuminoid absorption as compared to the free ingredient. Serum and urinary concentrations of ferulic and vanillic acid were between 2- and 1000-fold higher than those of curcuminoids, with ECBB eliciting the highest amounts. Fecal curcuminoids were 6-fold more abundant after ECB than FCB, while phenolic acids after ECBB quadruplicated those after ECB. Curcuminoid encapsulation increased their bioavailability from enriched bread, probably preventing their biotransformation, with combined compounds slightly reducing this effect. Phenolic acids are the major metabolites of curcuminoids and may contribute to their biological properties.

AB - Human bioavailability of curcumin from breads enriched with 1 g/portion of free curcumin (FCB), encapsulated curcumin (ECB), or encapsulated curcumin plus other polyphenols (ECBB) was evaluated. Parental and metabolized curcuminoids and phenolic acids were quantified by HPLC/MS/MS in blood, urine, and feces collected over 24 h. The concentrations of serum curcuminoids were always below 4 nmol/L and those of glucuronides 10-fold less. Encapsulation delayed and increased curcuminoid absorption as compared to the free ingredient. Serum and urinary concentrations of ferulic and vanillic acid were between 2- and 1000-fold higher than those of curcuminoids, with ECBB eliciting the highest amounts. Fecal curcuminoids were 6-fold more abundant after ECB than FCB, while phenolic acids after ECBB quadruplicated those after ECB. Curcuminoid encapsulation increased their bioavailability from enriched bread, probably preventing their biotransformation, with combined compounds slightly reducing this effect. Phenolic acids are the major metabolites of curcuminoids and may contribute to their biological properties.

KW - bioavailability

KW - curcumin

KW - encapsulation

KW - functional food

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DO - 10.1021/jf204517k

M3 - Article

C2 - 22401804

AN - SCOPUS:84859386990

SN - 0021-8561

VL - 60

SP - 3357

EP - 3366

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 13

ER -

Curcumin bioavailability from enriched bread: The effect of microencapsulated ingredients

Abstract

Keywords

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