Highly bioavailable micellar curcuminoids accumulate in blood, are safe and do not reduce blood lipids and inflammation markers in moderately hyperlipidemic individuals. Issue 7 (23rd May 2016)

• Record Type: Journal Article
• Authors: Kocher, Alexa; Bohnert, Laura; Schiborr, Christina; Frank, Jan
• Is Part Of: Molecular nutrition & food research. Volume 60:Issue 7(2016)
• Page Start: 1555
• Page End: 1563
• Publication Date: 2016-05-23
• Subjects: Blood lipids -- Cholesterol -- Curcumin micelles -- Curcuminoids -- Inflammation -- Safety; Food -- Biotechnology -- Periodicals; Food -- Microbiology -- Periodicals; Nutrition -- Periodicals; Food -- Toxicology -- Periodicals; Nutrition -- Periodicals; Food Microbiology -- Periodicals; Food Technology -- Periodicals; Molecular Biology -- Periodicals; 664.0705
• DOI: 10.1002/mnfr.201501034
• Languages: English
• ISSNs: 1613-4125

Abstract

Abstract : Curcuminoids are poorly bioavailable, but potentially lipid‐ and inflammation‐lowering phytochemicals. In a crossover study with 42 moderately hyperlipidemic subjects, consumption of 294 mg/day highly bioavailable micellar curcuminoids (98 mg with each principal meal) remarkably resulted in mean fasting plasma curcuminoid concentrations of 49 nmol/L, was safe, and did not alter blood lipids, or biomarkers of inflammation, glucose or iron homeostasis compared to placebo. Abstract : Scope: Curcuminoids are poorly bioavailable, but potentially lipid‐ and inflammation‐lowering phytochemicals. We hypothesized that curcuminoids, when administered as a micellar formulation with hundredfold enhanced bioavailability, decrease blood lipids and inflammation in subjects with moderately elevated cholesterol and C‐reactive protein concentrations. Methods and results: We carried out a randomized, double‐blind, crossover study (4‐wk washout phase) with 42 subjects consuming 294 mg curcuminoids per day (as micelles) or placebo for 6 wk. At the beginning, after 3 wk and at the end (6 wk) of each intervention, we collected fasting blood samples to determine curcuminoids, blood lipids, and markers of inflammation, glucose and iron homeostasis, and liver toxicity. Daily ingestion of 98 mg micellar curcuminoids with each principal meal for as little as 3 wk resulted in fasting curcuminoid plasma concentrations of 49 nmol/L. Neither blood lipids, nor markers of inflammation, glucose and iron homeostasis, or liver enzymes differed between curcuminoid and placebo interventions. Conclusion: Consumption of 98 mg of highly bioavailable curcuminoids with each principal meal sufficed to achieve curcuminoid accumulation in the blood, was safe, and did not alter blood lipids, inflammation, glucose, or iron homeostasis in healthy subjects with slightly elevated blood cholesterol and C‐reactive protein.