Department of Food Science, University of Naples, Portici (NA), Italy.
J Agric Food Chem. 2012 Apr 4;60(13):3357-66. doi: 10.1021/jf204517k. Epub 2012 Mar 26.
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.
评估了从每片富含 1 克游离姜黄素（FCB）、包封姜黄素（ECB）或包封姜黄素加其他多酚（ECBB）的面包中获得的姜黄素的人体生物利用度。在 24 小时内采集的血液、尿液和粪便中通过 HPLC/MS/MS 定量测定母体和代谢的姜黄素类和酚酸。血清姜黄素类的浓度始终低于 4 nmol/L，葡萄糖醛酸苷的浓度低 10 倍。与游离成分相比，包封可延迟和增加姜黄素类的吸收。血清和尿液中阿魏酸和香草酸的浓度分别比姜黄素类高 2-1000 倍，而 ECBB 则产生最高量。ECB 后粪便中姜黄素类的含量是 FCB 的 6 倍，而 ECBB 后的酚酸则是 ECB 的 4 倍。姜黄素类的包封增加了其从强化面包中的生物利用度，可能防止了它们的生物转化，而复合化合物则略微降低了这种效果。酚酸是姜黄素类的主要代谢物，可能有助于其生物特性。
