{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,16]],"date-time":"2026-10-16T16:15:50Z","timestamp":1792167350345,"version":"4.4.0"},"reference-count":60,"publisher":"Wiley","issue":"24","license":[{"start":{"date-parts":[[2021,11,1]],"date-time":"2021-11-01T00:00:00Z","timestamp":1635724800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Molecular Nutrition Food Res"],"published-print":{"date-parts":[[2021,12]]},"abstract":"<jats:sec>\n                    <jats:title>Scope<\/jats:title>\n                    <jats:p>Different mechanistic approaches to improve the low oral bioavailability of curcumin have been developed, but not yet directly compared in humans.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods and Results<\/jats:title>\n                    <jats:p>In a randomized, double\u2010blind, cross\u2010over trial with 12 healthy adults, the 24 h pharmacokinetics of a single dose of 207\u00a0mg curcumin is compared from the following formulations: native, liposomes, with turmeric oils, with adjuvants (including piperine), submicron\u2010particles, phytosomes, \u03b3\u2010cyclodextrin complexes, and micelles. No free, but only conjugated curcumin is detected in all subjects. Compared to native curcumin, a significant increase in the area under the plasma concentration\u2013time curve is observed for micellar curcumin (57\u2010fold) and the curcumin\u2010\u03b3\u2010cyclodextrin complex (30\u2010fold) only. In vitro digestive stability, solubility, and micellization efficiency of micellar curcumin (100%, 80%, and 55%) and curcumin\u2010\u03b3\u2010cyclodextrin complex (73%, 33%, and 23%) are higher compared to all other formulations (&lt;72%, &lt;8%, and &lt;4%). The transport efficiencies through Caco\u20102 cell monolayers of curcumin from the digested mixed\u2010micellar fractions did not differ significantly.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>The improved oral bioavailability of micellar curcumin, and to a lesser extent of \u03b3\u2010cyclodextrin curcumin complexes, appears to be facilitated by increased post\u2010digestive stability and solubility, whereas strategies targeting post\u2010absorptive processes, including inhibition of biotransformation, appear ineffective.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/mnfr.202100613","type":"journal-article","created":{"date-parts":[[2021,10,20]],"date-time":"2021-10-20T17:30:49Z","timestamp":1634751049000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":60,"title":["Increasing Post\u2010Digestive Solubility of Curcumin Is the Most Successful Strategy to Improve its Oral Bioavailability: A Randomized Cross\u2010Over Trial in Healthy Adults and In Vitro Bioaccessibility Experiments"],"prefix":"10.1002","volume":"65","author":[{"given":"Sandra","family":"Flory","sequence":"first","affiliation":[{"name":"Department of Food Biofunctionality Institute of Nutritional Sciences University of Hohenheim  70599 Stuttgart Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nadine","family":"Sus","sequence":"additional","affiliation":[{"name":"Department of Food Biofunctionality Institute of Nutritional Sciences University of Hohenheim  70599 Stuttgart Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kathrin","family":"Haas","sequence":"additional","affiliation":[{"name":"Department of Food Biofunctionality Institute of Nutritional Sciences University of Hohenheim  70599 Stuttgart Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sina","family":"Jehle","sequence":"additional","affiliation":[{"name":"Department of Food Biofunctionality Institute of Nutritional Sciences University of Hohenheim  70599 Stuttgart Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eva","family":"Kienh\u00f6fer","sequence":"additional","affiliation":[{"name":"Department of Food Biofunctionality Institute of Nutritional Sciences University of Hohenheim  70599 Stuttgart Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Reinhard","family":"Waehler","sequence":"additional","affiliation":[{"name":"TISSO Naturprodukte GmbH  57482 Wenden Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"G\u00fcnther","family":"Adler","sequence":"additional","affiliation":[{"name":"Department of Food Biofunctionality Institute of Nutritional Sciences University of Hohenheim  70599 Stuttgart Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sascha","family":"Venturelli","sequence":"additional","affiliation":[{"name":"Department of Nutritional Biochemistry Institute of Nutritional Sciences University of Hohenheim  70599 Stuttgart Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7548-5829","authenticated-orcid":false,"given":"Jan","family":"Frank","sequence":"additional","affiliation":[{"name":"Department of Food Biofunctionality Institute of Nutritional Sciences University of Hohenheim  70599 Stuttgart Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,11]]},"reference":[{"key":"e_1_2_9_1_1","doi-asserted-by":"publisher","DOI":"10.1039\/C7FO01242J"},{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.201100741"},{"key":"e_1_2_9_2_2","first-page":"363","volume":"23","author":"Aggarwal B. 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