A study from The Journal of Functional Foods (Feb. 2012) has shown enhanced bioavailability of curcumin impregnated into a non-digestible, but fermentable soluble dietary fiber, isolated from the common spice fenugreek. The compound, called BR213 curcumagalactomannoside, dispersions enhanced the bioavailability of curcumin 20 times (250mg/kg dosage) in animals, and 15.8 times (1500mg, equivalent of 600mg curcumin) in humans. This study shows a dramatic reversal of unformulated curcumin, which passes through the gastrointestinal tract undigested due to hydrophobicity and insolubility at acidic pH. Conversely, curcumin-impregnated soluble fiber microgranules shows amorphous character and better hydrophobic-hydrophilic balance for swelling and slow-release of stable-colloidal curcumin for improved absorption.
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