A novel solubility-enhanced curcumin for
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Fang Zhang; Gar Yee Koh; Duane P. Jeansonne; Javoris Hollingsworth; Paul S. Russ
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Article
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2011
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John Wiley and Sons
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English
β 416 KB
Curcumin (CUR) is an active food compound, but its insolubility and instability in water contributes to low bioavailability. In this study, the solubility of CUR was enhanced by utilizing the solubilizing properties of rubusoside (RUB). The solubility of CUR in water increased linearly from 61 :g/mL