Food-grade nanoparticles for encapsulation, protection and delivery of curcumin: comparison of lipid, protein, and phospholipid nanoparticles under simulated gastrointestinal conditions

Abstract

The potential of three nanoparticle-based delivery systems to improve curcumin bioavailability was investigated: lipid nPs (nanoemulsions); protein nPs (zein nanosuspensions); and, phospholipid nPs (nanoliposomes).