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<p>Curcumin, a hydrophobic polyphenol derived from <i>Curcuma longa</i> L, is well-recognized for its therapeutic properties including anti-inflammatory, antioxidant, antimicrobial, and anticancer activities. Despite its potential activities, curcumin’s low water solubility, poor absorption, fast metabolism, and low systemic bioavailability limit its practical use in nutrition and health. The different food-based approaches created to address these issues and encourage curcumin’s successful integration into functional food systems. In this review a variety of delivery methods that improve curcumin’s dispersibility and absorption in aqueous environments, including liposomes, micelles, solid lipid nanoparticles, polymeric nanoparticles, nanoemulsions, nanostructured lipid carriers and other lipid-based delivery systems is been studied for their ability to increase curcumin’s solubility and stability. Additionally, bioenhancers like piperine, dietary lipids, and food matrix interactions are reviewed in the context of improving curcumin’s bioefficacy. The review further highlights the application of curcumin in a range of functional food products including dairy, beverages, bakery items, and edible films, while also considering regulatory, sensory, and safety aspects relevant to product development. It aims to bridge the gap between scientific advancements and real-world food innovation, offering insight into the future of curcumin-enriched functional foods as a tool for preventive healthcare and wellness.</p>

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A scoping review of food-based strategies to enhance curcumin bioavailability and promote functional food development

  • 期刊论文

  • 发表日期：

    2026年4月28日

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  • Anjali Upadhaya,
  • Srimay Pradhan,
  • Yengkhom Disco Singh,
  • Senpon Ngomle

摘要

Curcumin, a hydrophobic polyphenol derived from Curcuma longa L, is well-recognized for its therapeutic properties including anti-inflammatory, antioxidant, antimicrobial, and anticancer activities. Despite its potential activities, curcumin’s low water solubility, poor absorption, fast metabolism, and low systemic bioavailability limit its practical use in nutrition and health. The different food-based approaches created to address these issues and encourage curcumin’s successful integration into functional food systems. In this review a variety of delivery methods that improve curcumin’s dispersibility and absorption in aqueous environments, including liposomes, micelles, solid lipid nanoparticles, polymeric nanoparticles, nanoemulsions, nanostructured lipid carriers and other lipid-based delivery systems is been studied for their ability to increase curcumin’s solubility and stability. Additionally, bioenhancers like piperine, dietary lipids, and food matrix interactions are reviewed in the context of improving curcumin’s bioefficacy. The review further highlights the application of curcumin in a range of functional food products including dairy, beverages, bakery items, and edible films, while also considering regulatory, sensory, and safety aspects relevant to product development. It aims to bridge the gap between scientific advancements and real-world food innovation, offering insight into the future of curcumin-enriched functional foods as a tool for preventive healthcare and wellness.