The influence of food matrices on the bioavailability of curcuminoids from a dried colloidal turmeric suspension: a randomized, crossover, clinical trial.

Summary

This randomised, crossover clinical trial investigated how six different food matrices affect the absorption of curcuminoids from a highly bioavailable dried colloidal turmeric suspension. Plasma pharmacokinetic data collected over 24 hours indicate that incorporation into food matrices generally enhanced relative bioavailability compared to capsule delivery, with the dairy analogue (oat milk) appearing to show a notable effect. The findings have practical implications for the formulation of functional foods and nutraceuticals containing curcuminoids.

UK applicability

Although the specific country of conduct is not confirmed from the available metadata, the findings are directly applicable to UK functional food and nutraceutical product development, where regulatory and consumer interest in bioavailable curcumin formulations is growing. UK food manufacturers and dietetic practitioners could use these data to inform matrix selection when incorporating curcuminoid ingredients into food products.

Key measures

Plasma curcuminoid concentration (ng/mL); AUC (area under the curve); Cmax; Tmax; relative bioavailability (%)

Outcomes reported

The study measured plasma pharmacokinetics of curcuminoids over 24 hours following consumption of a standardised turmeric formulation delivered in six different food matrices. Relative bioavailability of total curcuminoids was compared across matrices including capsules, fruit nectar, a sports bar, oat milk, pectin gummies, and a probiotic drink.

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