As a manufacturer of functional food supplements, Dr. Wolz therefore rose to the challenge and set itself the aim of formulating its curcumin product so as to ensure optimum bioavailability for consumers despite the hydrophobic nature of the active ingredient.
“One method of increasing the bioavailability of hydrophobic substances, such as curcumin, is complexation with our cyclodextrins,” explains Dana Elgeti, marketing manager for nutrition at WACKER BIOSOLUTIONS. WACKER bioengineers these ring-shaped sugar molecules via enzymatic degradation from the starch-containing raw material corn.
The characteristic feature of cyclodextrins is their three-dimensional structure: it forms a ring with a hydrophobic interior cavity that is capable of receiving a lipophilic “guest” molecule – such as curcumin – provided its size and shape are compatible. The cyclodextrin’s hydrophilic shell can increase the bioavailability of curcumin, i.e. the amount that can be taken up by the human body.