Encapsulation of curcumin in liposomes as an antioxidant
Liposomal Nanoencapsulation:
- Curcumin and resveratrol are natural compounds with strong antioxidant properties.
- Unfortunately, their physicochemical properties limit their stability and utilization in food and pharmaceutical applications.
- Liposomal nanoencapsulation has been explored as a strategy to overcome these limitations.
- Stability and Cellular Antioxidant Activity:
- Liposomal curcumin shows higher stability and DPPH scavenging activity compared to free curcumin.
- However, evaluating antioxidant activity solely through chemical assays may not fully represent biological systems’ complexity.
- Curcumin nanoliposomes demonstrate equal cellular antioxidant activity, attributed to lower cellular uptake.
liposomal co-encapsulation enhances curcumin’s stability and antioxidant effects, making it a promising approach for various applications.