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zoom RSS クルクミンをカプセル化して吸収させる/ウコン カレーの効果

<<   作成日時 : 2009/11/15 19:54   >>

なるほど(納得、参考になった、ヘー) ブログ気持玉 5 / トラックバック 0 / コメント 0

 小さなカプセルで黄色のカレーの成分クルクミンの吸収を増加させるという鹿児島大の研究。大腸癌、乾癬、アルツハイマー病での臨床試験に使われている。
 クルクミン(スパイスウコンの中の有効成分)は強力な酸化防止剤であるが、胃腸管の消化液は迅速にクルクミンを破壊してしまい、ほとんどが実際には吸収されない。
 クルクミンをリポソームでカプセル化することで、ラットでは吸収が4倍となり、血液の抗酸化活性が増大する。
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カレーを食べてアルツハイマー病や認知症を予防
http://kurie.at.webry.info/200906/article_8.html
風邪を撃退し免疫力を高める食物
http://kurie.at.webry.info/200811/article_5.html
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Tapping Into Curry's Health Benefits
Curcumin capsules might boost body's ability to absorb potent antioxidant
-- Robert Preidt
http://health.msn.com/nutrition/articlepage.aspx?cp-documentid=100249165
FRIDAY, Nov. 13 (HealthDay News) -- Tiny capsules could increase the body's absorption of the yellow curry ingredient curcumin, which is being tested in clinical trials for the treatment of colon cancer, psoriasis and Alzheimer's disease.
Curcumin, the active ingredient in the spice turmeric, is a potent antioxidant. However, digestive juices in the gastrointestinal tract quickly destroy curcumin, which means little of it actually makes it into the blood.
It's known that encapsulating insulin and some other types of drugs into structures called liposomes can increase their absorption by the body.
In this new study, researchers prepared liposomes encapsulating curcumin and fed them to rats and found that this method quadrupled absorption of curcumin and also increased antioxidant levels in the blood.
This encapsulating process could solve the problem of poor absorption of curcumin in humans, the scientists said.
The study is published in the current issue of the Journal of Agricultural and Food Chemistry.

More information
The U.S. National Center for Complementary and Alternative Medicine has more about turmeric.
SOURCE: American Chemical Society, news release, Nov. 4, 2009
Copyright (c) 2009 ScoutNews, LLC. All rights reserved.

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Evaluation of an Oral Carrier System in Rats: Bioavailability and Antioxidant Properties of Liposome-Encapsulated Curcumin
Makoto Takahashi, Shuntoku Uechi, Kensaku Takara, Yonathan Asikin and Koji Wada
J. Agric. Food Chem., 2009, 57 (19), pp 9141--9146
Publication Date (Web): September 16, 2009 (Article)
DOI: 10.1021/jf9013923
Evaluation of an Oral Carrier System in Rats: Bioavailability and Antioxidant Properties of Liposome-Encapsulated Curcumin ... To enhance the curcumin absorption by oral administration, liposome-encapsulated curcumin ... A LEC prepared from 5 wt % of SLP-PC70 and 2.5 wt % of curcumin gave a good dispersibility with 68.0% encapsulation efficiency for curcumin, while those from SLP-WHITE did not. ...
Abstract

画像To enhance the curcumin absorption by oral administration, liposome-encapsulated curcumin (LEC) was prepared from commercially available lecithins (SLP-WHITE and SLP-PC70) and examined for its interfacial and biochemical properties. A LEC prepared from 5 wt % of SLP-PC70 and 2.5 wt % of curcumin gave a good dispersibility with 68.0% encapsulation efficiency for curcumin, while those from SLP-WHITE did not. Moreover, the resulting LEC using SLP-PC70 was confirmed to be composed of small unilamellar vesicles with a diameter of approximately 263 nm. The resulting LEC was then examined for its effect on bioavailability in Sprague−Dawley (SD) rats. Three forms of curcumin [curcumin, a mixture of curcumin and SLP-PC70 (lecithin), and LEC] were then administered orally to SD rats at a dose of 100 mg curcumin/kg body weight. The pharmacokinetic parameters following curcumin administration were determined in each form. Pharmacokinetic parameters after oral administration of LEC were compared to those of curcumin and a mixture of curcumin and lecithin. High bioavailability of curcumin was evident in the case of oral LEC; a faster rate and better absorption of curcumin were observed as compared to the other forms. Oral LEC gave higher Cmax and shorter Tmax values, as well as a higher value for the area under the blood concentration−time curve, at all time points. These results indicated that curcumin enhanced the gastrointestinal absorption by liposomes encapsulation. Interestingly, the plasma antioxidant activity following oral LEC was significantly higher than that of the other treatments. In addition, the plasma curcumin concentration was significantly correlated to plasma antioxidant activities, and enhanced curcumin plasma concentrations might exert a stronger influence on food functionality of curcumin. The available information strongly suggests that liposome encapsulation of ingredients such as curcumin may be used as a novel nutrient delivery system.


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