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 journalArticleAcademicpeer-review

53 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 languageEnglish
Pages (from-to)3357-3366
Number of pages10
JournalJournal of Agricultural and Food Chemistry
Volume60
Issue number13
DOIs
Publication statusPublished - 4 Apr 2012
Externally publishedYes

Keywords

  • bioavailability
  • curcumin
  • encapsulation
  • functional food

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