College of Food Science and Engineering, Yangzhou University, Yang Zhou, China.
Crit Rev Food Sci Nutr. 2024;64(29):10835-10854. doi: 10.1080/10408398.2023.2229433. Epub 2023 Jul 6.
Curcumin (Cur) is a natural pigment containing a diketone structure, which has attracted extensive attention due to its strong functional activities. However, the low solubility and poor stability of Cur limit its low bioavailability and multi-function. It is essential to develop effective measures to improve the unfavorable nature of Cur and maximize its potential benefits in nutritional intervention.
The focus of this review is to emphasize the construction of lipo-solubility delivery vehicles for Cur, including emulsion, nanoliposome and solid liposome. In addition, the potential benefits of vehicles-encapsulated Cur in the field of precise nutrition were summarized, including high targeting properties and multiple disease interventions. Further, the deficiencies and prospects of Cur encapsulated in vehicles for precise nutrition were discussed.
The well-designed lipo-solubility delivery vehicles for Cur can improve its stability in food processing and the digestion . To meet the nutritional requirements of special people for Cur-based products, the improvement of the bioavailability by using delivery vehicles will provide a theoretical basis for the precise nutrition of Cur in functional food.
姜黄素（Cur）是一种含有二酮结构的天然色素，由于其强大的功能活性而引起了广泛关注。然而，Cur 的低溶解度和差的稳定性限制了其低生物利用度和多功能性。开发有效的措施来改善 Cur 的不利性质并最大限度地发挥其在营养干预中的潜力是至关重要的。
本综述的重点是强调姜黄素的脂溶性递送载体的构建，包括乳液、纳米脂体和固体脂体。此外，还总结了载体制备的 Cur 在精准营养领域的潜在益处，包括高靶向性和多种疾病干预。此外，还讨论了载体制备 Cur 用于精准营养的不足之处和前景。
精心设计的姜黄素脂溶性递送载体可以提高其在食品加工和消化过程中的稳定性。为了满足特殊人群对基于 Cur 的产品的营养需求，通过使用递送载体来提高生物利用度将为功能性食品中 Cur 的精准营养提供理论依据。
