Characterization and in vitro investigation of the curcumin-loaded oil encapsulated polysaccharide (seaweed extracts) particulate formulation for enhanced oral bioavailability

• Main Author: Ng, Evelyn Ling Ling
• Other Authors: Loo Say Chye Joachim
• Format: Final Year Project
• Language: English
• Published: Nanyang Technological University 2020
• Subjects: Engineering::Materials
• Online Access: https://hdl.handle.net/10356/138533
• Institution: Nanyang Technological University

Curcumin (CUR), a yellow-orange polyphenol, originated from turmeric, is widely utilized as food colouring agent and spice. With CUR possessing a myriad of properties such as antioxidant, antiproliferation, antiangiogenic and anti-inflammatory response, it is a potential drug for many diseases such...