The bioavailability of micronutrients in a proprietary curcuminoid formulation is seven times more potent than 95% pure curcuminoids, say researchers from the Indian manufacturer Olive Lifesciences.
The poor bioavailability of 95% pure curcuminoids (a mixture of three chemical compounds found in turmeric) inhibits the release of the desirable therapeutic components with antiseptic, wound healing, antioxidant and anti-inflammatory properties, among others, the researchers found.
The absorption of any ‘drug’ is dependent on ‘aqueous solubility and intestinal permeability’, both of which are lacking in curcuminoids, they wrote.
However, they said BioTurmin-WD, an ingredient supplied by Olive Lifesciences, was specifically designed to be easily dispersed in water, was heat and light resistant and gave no unpleasant taste or odour.
“The developed formulation can be given to maintain the contentious uphold of the curcuminoids in blood,” said the report.
“This water dispersible curcuminoid preparation, especially at a lower dosage, may be an ideal candidate to obtain benefits of curcumin.”
High absorption capacity
The permeability of the formulation was evaluated using an intestinal in vitro model system.
BioTurmin-WD and curcuminoids were applied to layers of human colon cell ‘monolayers’ (Caco-2) to determine absorption potential and transport and metabolism mechanisms compared with 95% pure curcuminoids.
The specimens were left to incubate for two hours. Samples were then collected to analyse product concentrations ‘diffusing’ across the cell monolayer.
Results indicated that BioTurmin-WD has a much higher absorption capacity than 95% pure curcuminoids and suggest improved bioavailability is important for the efficacy of curcuminoids, claimed the authors.
They concluded that the BioTurmin-BD formulation is, "safe to use as a dietary supplement to exert clinical benefits in humans at a lower dosage".
“WD disperses easily in aqueous systems. Thus, the formula may be useful as a dietary supplement with greater bioavailability to exert clinical benefits in humans at a lower dosage.”
Approved as additive
Research to date suggests curcumin inhibits blood platelet aggregation, reduces blood cholesterol, and suppresses symptoms associated with type-2 diabetes and rheumatoid arthritis.
Several countries are already using ingredient in food and drink preparations, cosmetics and supplements, including Japan, Korea, India, China, Malaysia and the United States.
The US Food and Drug Administration approved curcumin as ‘generally recognised as safe’ in 2005, endorsing the ingredient as a food additive.
Source: Journal of Food Research
‘Bioavailability Studies of BioTurmin-WD (Water Dispersible Curcuminoids) Using Caco-2 Cell Model’
Authors: H N Shivaprasad, M Bhanumathy, Subrata Pandit, D Manohar, B Pavan Kumar, Ashok Godavarthi