Curcumin, a molecule of immense pharmacological significance is also known to exhibit poor aqueous solubility and low bioavailability. Different strategies have been adopted to enhance the aqueous solubility of curcumin, but report on the effect of traditional excipients on curcumin solubility still stand in need of. Here, we presented the significance of different traditional excipients used in anti-inflammatory formulations on curcumin solubility. The endeavor has been undertaken with the hypothesis that “traditional formulation used since ages have a scientific basis“. To meet the quest we encapsulated 28 different formulations containing varying concentrations of milk, sugar, cow milk fat, and black pepper in alginate hydrogels. After the characterization of formulations through FT-IR, solubility studies were conducted. Milk was found to be an essential component for improved curcumin availability. Individually, cow milk fat and piperine exhibited lesser effect but their synergistic effect was observed in the presence of milk. Dual behavior of sugar has been observed. Traditionally used excipients greatly enhanced the solubility of curcumin. The results have also been validated through anti-oxidant activities of different formulations. Intermolecular interactions have been explained using Molecular modeling studies.

众所周知，姜黄素是一种具有巨大药理学意义的分子，具有较差的水溶性和低生物利用度。已经采用了不同的策略来提高姜黄素的水溶性，但仍然需要报道传统赋形剂对姜黄素溶解度的影响。在这里，我们介绍了抗炎制剂中使用的不同传统赋形剂对姜黄素溶解度的重要性。这项工作的假设是“自古以来使用的传统配方具有科学依据”。为了满足这一要求，我们将 28 种不同的配方封装在藻酸盐水凝胶中，这些配方含有不同浓度的牛奶、糖、牛奶脂肪和黑胡椒。在通过 FT-IR 表征配方后，进行了溶解度研究。发现牛奶是提高姜黄素可用性的重要组成部分。单独来看，牛奶脂肪和胡椒碱的作用较小，但在牛奶存在下观察到它们的协同作用。已经观察到糖的双重行为。传统上使用的赋形剂大大提高了姜黄素的溶解度。结果还通过不同配方的抗氧化活性得到了验证。分子间相互作用已使用分子建模研究进行了解释。结果还通过不同配方的抗氧化活性得到了验证。分子间相互作用已使用分子建模研究进行了解释。结果还通过不同配方的抗氧化活性得到了验证。分子间相互作用已使用分子建模研究进行了解释。