Encapsulated curcumin enhances intestinal absorption and improves hepatic damage in alcoholic liver disease-induced rats

Sin Geun Kim, Hyung Joo Suh, Sung Hee Han, Hyun Sun Lee, Hyo Won Kim, Hoon Kim

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)


Encapsulated curcumin (ENCC) was prepared from a commercial curcuminoids complex and was evaluated for its intestinal permeability and hepatoprotective effects. Intestinal permeability was evaluated using a Caco-2 intestinal cell monolayer system and the non-everted gut sac method. The hepatoprotective effect was evaluated in experimental rats administered alcohol for 4 weeks. The intestinal permeability results suggested that encapsulation is a useful method for enhancing adsorption of curcumin via the intestinal epithelium. ENCC administration resulted in the significant reduction of various serum indicators. Notably, most of the indicators elevated by ethanol decreased below normal levels when rats were administered a high dose of ENCC. Oral administration of ENCC also augmented the activity of glutathione peroxidase in the liver, and both normal curcumin and ENCC significantly alleviated high levels of malondialdehyde. Our results demonstrate a significant hepatoprotective effect of ENCC in vivo owing to its ability to improve bioavailability of curcumin.

Original languageEnglish
Pages (from-to)410-417
Number of pages8
JournalPreventive Nutrition and Food Science
Issue number4
Publication statusPublished - 2019
Externally publishedYes

Bibliographical note

Funding Information:
This research was supported by the collaborative R&BD program (2017) of Agency for Korea National Food Cluster (AnFC).

Publisher Copyright:
© 2019 by The Korean Society of Food Science and Nutrition. All rights Reserved.


  • Bioavailability
  • Curcumin
  • Encapsulation
  • Hepatoprotective effect
  • Intestinal permeability

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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