The incorporation of curcuminoids in gamma-cyclodextrins improves their poor bioaccessibility, which is due to both their very low incorporation into mixed micelles and their partial adsorption on food.

bdCUR and dCUR show greater bioaccessibilities versus CUR. Foods diminish curcuminoid bioaccessibility, likely by adsorption mechanisms. Gamma-cyclodextrins improve curcuminoid bioaccessibility. This article is protected by copyright. All rights reserved.