Composition to enhance the bioavailability of curcumin
A composition for enhanced bioavailability of curcumin including purified curcuminoid and purified essential oil of turmeric. A method to prepare a composition for enhanced bioavailability of curcumin having purified curcuminoid and purified essential oil of turmeric.
1. A method of preparing a gelatin capsule comprising a composition, wherein the composition comprises a curcuminoid mixture and added essential oil of turmeric, the method comprising:
suspending the curcuminoid mixture in water to form a suspension;
adding the essential oil of turmeric to the suspension to form a second mixture;
homogenizing the second mixture to obtain a fine slurry; and
drying the fine slurry under heat and vacuum to form a uniform blend of the composition comprising the curcuminoid and the essential oil of turmeric, wherein the curcuminoid mixture consists of curcumin, demethoxycurcumin and bisdemethoxycurcumin, and wherein the essential oil of turmeric comprises 45% ar-turmerone.
2. The method of claim 1 , wherein a weight ratio of the curcuminoid mixture to the added essential oil of turmeric ranges from about 1:3 to about 99:1.
3. The method of claim 1 , wherein a weight ratio of the curcuminoid mixture to the added essential oil of turmeric ranges from about 3:1 to about 99:1.
4. The method of claim 1 , wherein a weight ratio of the curcuminoid mixture to the added essential oil of turmeric ranges from about 3:1 to about 95:5.
5. The method of claim 1 , wherein the weight ratio of the curcuminoid mixture to the added essential oil of turmeric is about 10:1.
6. The method of claim 1 , wherein the weight ratio of the curcuminoid mixture to the added essential oil of turmeric is about 85:15.
7. The method of claim 1 , wherein the weight ratio of the curcuminoid mixture to the added essential oil of turmeric is about 92:8.
8. The method of claim 1 , wherein the weight ratio of the curcuminoid mixture to the added essential oil of turmeric is about 95:5.
9. A method of preparing a gelatin capsule comprising a composition, wherein the composition comprises a curcuminoid mixture and added essential oil of turmeric, the method comprising:
suspending the curcuminoid mixture in water to form a suspension;
adding the essential oil of turmeric to the suspension to form a second mixture;
homogenizing the second mixture to obtain a fine slurry; and
drying the fine slurry under heat and vacuum to form a uniform blend of the composition comprising the curcuminoid and the essential oil of turmeric, wherein a weight ratio of the curcuminoid mixture to the added essential oil of turmeric ranges from about 1:3 to about 99:1, wherein the curcuminoid mixture consists of curcumin, demethoxycurcumin and bisdemethoxycurcumin, and wherein the essential oil of turmeric comprises 45% ar-turmerone.
10. A method of preparing a gelatin capsule comprising a composition, wherein the composition comprises a curcuminoid mixture and added essential oil of turmeric, the method comprising:
suspending the curcuminoid mixture in water to form a suspension;
adding the essential oil of turmeric to the suspension to form a second mixture;
homogenizing the second mixture to obtain a fine slurry; and
drying the fine slurry under heat and vacuum to form a uniform blend of the composition comprising the curcuminoid and the essential oil of turmeric, wherein a weight ratio of the curcuminoid mixture to the added essential oil of turmeric ranges from about 1:3 to about 99:1, wherein the curcuminoid mixture consists of curcumin, demethoxycurcumin and bisdemethoxycurcumin, wherein the composition shows about a 2-fold enhancement of bioavailability of curcumin as compared to a second composition comprising the curcuminoid mixture without the added essential oil of turmeric, and wherein the essential oil of turmeric comprises 45% ar-turmerone.
11. The method of claim 9 , wherein a weight ratio of the curcuminoid mixture to the added essential oil of turmeric ranges from about 1:3 to about 99:1.
12. The method of claim 9 , wherein a weight ratio of the curcuminoid mixture to the added essential oil of turmeric ranges from about 3:1 to about 99:1.
13. The method of claim 9 , wherein a weight ratio of the curcuminoid mixture to the added essential oil of turmeric ranges from about 3:1 to about 95:5.
14. The method of claim 9 , wherein the weight ratio of the curcuminoid mixture to the added essential oil of turmeric is about 10:1.
15. The method of claim 9 , wherein the weight ratio of the curcuminoid mixture to the added essential oil of turmeric is about 85:15.
16. The method of claim 9 , wherein the weight ratio of the curcuminoid mixture to the added essential oil of turmeric is about 92:8.
17. The method of claim 9 , wherein the weight ratio of the curcuminoid mixture to the added essential oil of turmeric is about 95:5.
18. The method of claim 10 , wherein a weight ratio of the curcuminoid mixture to the added essential oil of turmeric ranges from about 1:3 to about 99:1.
19. The method of claim 10 , wherein a weight ratio of the curcuminoid mixture to the added essential oil of turmeric ranges from about 3:1 to about 99:1.
20. The method of claim 10 , wherein a weight ratio of the curcuminoid mixture to the added essential oil of turmeric ranges from about 3:1 to about 95:5.
21. The method of claim 10 , wherein the weight ratio of the curcuminoid mixture to the added essential oil of turmeric is about 10:1.
22. The method of claim 10 , wherein the weight ratio of the curcuminoid mixture to the added essential oil of turmeric is about 85:15.
23. The method of claim 10 , wherein the weight ratio of the curcuminoid mixture to the added essential oil of turmeric is about 92:8.
24. The method of claim 10 , wherein the weight ratio of the curcuminoid mixture to the added essential oil of turmeric is about 95:5.