摘要
Curcumin (CUR), a natural polyphenol isolated from tumeric (Curcuma longa), has been documented to possess antioxidant and anticancer activities. Unfortunately, the compound has poor aqueous solubility, which results in poor bioavailability following high doses by oral administration. To improve the solubility of CUR, we developed a novel curcumin nanoparticle system (CURN) and investigated its physicochemical properties as well as its enhanced dissolution mechanism. Our results indicated that CURN improved the physicochemical properties of CUR, including a reduction in particle size and the formation of an amorphous state with hydrogen bonding, both of which increased the drug release of the compound. Moreover, in vitro studies indicated that CURN significantly enhanced the antioxidant and antihepatoma activities of CUR (P <0.05). Consequently, we suggest that CURN can be used to reduce the dosage of CUR and improve its bioavailability and merits further investigation for therapeutic applications.
| 原文 | 英語 |
|---|---|
| 頁（從 - 到） | 7376-7382 |
| 頁數 | 7 |
| 期刊 | Journal of Agricultural and Food Chemistry |
| 卷 | 58 |
| 發行號 | 12 |
| DOIs | |
| 出版狀態 | 已發佈 - 六月 23 2010 |
| 對外發佈 | Yes |
指紋
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Chemistry(all)
- Medicine(all)
引用此文
Curcumin nanoparticles improve the physicochemical properties of curcumin and effectively enhance its antioxidant and antihepatoma activities. / Yen, Feng Lin; Wu, Tzu Hui; Tzeng, Cheng Wei; Lin, Liang Tzung; Lin, Chun Ching.
於: Journal of Agricultural and Food Chemistry, 卷 58, 編號 12, 23.06.2010, p. 7376-7382.研究成果: 雜誌貢獻 › 文章
}
TY - JOUR
T1 - Curcumin nanoparticles improve the physicochemical properties of curcumin and effectively enhance its antioxidant and antihepatoma activities
AU - Yen, Feng Lin
AU - Wu, Tzu Hui
AU - Tzeng, Cheng Wei
AU - Lin, Liang Tzung
AU - Lin, Chun Ching
PY - 2010/6/23
Y1 - 2010/6/23
N2 - Curcumin (CUR), a natural polyphenol isolated from tumeric (Curcuma longa), has been documented to possess antioxidant and anticancer activities. Unfortunately, the compound has poor aqueous solubility, which results in poor bioavailability following high doses by oral administration. To improve the solubility of CUR, we developed a novel curcumin nanoparticle system (CURN) and investigated its physicochemical properties as well as its enhanced dissolution mechanism. Our results indicated that CURN improved the physicochemical properties of CUR, including a reduction in particle size and the formation of an amorphous state with hydrogen bonding, both of which increased the drug release of the compound. Moreover, in vitro studies indicated that CURN significantly enhanced the antioxidant and antihepatoma activities of CUR (P <0.05). Consequently, we suggest that CURN can be used to reduce the dosage of CUR and improve its bioavailability and merits further investigation for therapeutic applications.
AB - Curcumin (CUR), a natural polyphenol isolated from tumeric (Curcuma longa), has been documented to possess antioxidant and anticancer activities. Unfortunately, the compound has poor aqueous solubility, which results in poor bioavailability following high doses by oral administration. To improve the solubility of CUR, we developed a novel curcumin nanoparticle system (CURN) and investigated its physicochemical properties as well as its enhanced dissolution mechanism. Our results indicated that CURN improved the physicochemical properties of CUR, including a reduction in particle size and the formation of an amorphous state with hydrogen bonding, both of which increased the drug release of the compound. Moreover, in vitro studies indicated that CURN significantly enhanced the antioxidant and antihepatoma activities of CUR (P <0.05). Consequently, we suggest that CURN can be used to reduce the dosage of CUR and improve its bioavailability and merits further investigation for therapeutic applications.
KW - Antihepatoma
KW - Antioxidant
KW - Curcumin
KW - Nanoparticle
KW - Physicochemical properties
UR - http://www.scopus.com/inward/record.url?scp=77953625233&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=77953625233&partnerID=8YFLogxK
U2 - 10.1021/jf100135h
DO - 10.1021/jf100135h
M3 - Article
C2 - 20486686
AN - SCOPUS:77953625233
VL - 58
SP - 7376
EP - 7382
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 12
ER -