Optimization, characterization and in vitro evaluation of curcumin microemulsions

The purpose of this study was to improve the solubility and the stability and oral uptake of curcumin by developing an o/w microemulsion, using food grade components. Three microemulsions were developed and characterized, stabilized by non ionic surfactants Cremophor EL, Tween 20, Tween 80 or Lecitin and containing a variety of oils, namely olive oil, wheat germ oil, vitamin E. Chemical and physical stabilities of three systems was also...