Polyglycerol fatty acid ester contributes to the improvement and maintenance of water solubility of amorphous curcumin by suppressing the intermolecular interaction and the diffusion rate of curcumin.
Nagano K, Nakao T, Takeda M, Hirai H, Maekita H, Nakamura M, Imakawa N, Egawa A, Fujiwara T, Gao JQ, Kinoshita K, Sakata M, Nishino M, Yamashita T, Yoshida T, Harada K, Tachibana K, Doi T, Hirata K, Tsujino H, Higashisaka K, Tsutsumi Y.
Nagano K, et al. Among authors: nishino m.
Food Chem. 2024 Mar 30;437(Pt 2):137866. doi: 10.1016/j.foodchem.2023.137866. Epub 2023 Oct 28.
Food Chem. 2024.
PMID: 37931447