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Influence of hydrotrope on solubility and bioavailability of curcumin: its complex formation and solid-state characterization.
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- معلومة اضافية
- المصدر:
Publisher: Informa Healthcare Country of Publication: England NLM ID: 7802620 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1520-5762 (Electronic) Linking ISSN: 03639045 NLM ISO Abbreviation: Drug Dev Ind Pharm Subsets: MEDLINE
- بيانات النشر:
Publication: London : Informa Healthcare
Original Publication: New York, Dekker.
- الموضوع:
- نبذة مختصرة :
In this study, meglumine (Meg) and arginine (Arg), acting as the hydrotrope, were used to form the stable curcumin (Cur)-hydrotrope complexes, respectively. Based on the single factor experiment optimization, the Cur-Meg/or Cur-Arg complex was prepared and then characterized by Fourier transform infrared spectroscopy (FTIR), X-ray powder diffraction (XRD), and differential scanning calorimetry (DSC). The results showed that Cur-Meg/Arg complexes bound together by hydrogen bonds/or ionic bonds were successfully prepared and the amorphous state of Cur appeared in their complexes. Compared with the Cur-Meg complex, Cur-Arg had better stability in stress testing. Cur-Meg/Arg complexes had a faster drug release rate in vitro and the area-under-curve (AUC) of Cur-Meg/Arg solutions in rats were at least 6.3-fold larger than that of the Cur suspensions. These findings suggest that hydrotropy combined with solid dispersion technique is a simple and effective way to improve the bioavailability of Cur.HIGHLIGHTSThe optimal Cur-Meg/or Cur-Arg complex powder was prepared and characterized.The Cur release rate in vitro was significantly improved.The bioavailability can be improved when using Cur-Meg/or Cur-Arg complex.A simple and effective way to improve the bioavailability of Cur.
- Contributed Indexing:
Keywords: Hydrotropy technique; arginine; bioavailability; complex; curcumin; meglumine
- الرقم المعرف:
0 (Powders)
IT942ZTH98 (Curcumin)
- الموضوع:
Date Created: 20211020 Date Completed: 20220426 Latest Revision: 20220426
- الموضوع:
20221213
- الرقم المعرف:
10.1080/03639045.2021.1994987
- الرقم المعرف:
34668822
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