To methodologically prove the increase in bioavailability resulting from the synergistic effect between curcumin and piperine, an In Vitro Gastrointestinal Digestion Model (oral, gastric, and small intestinal phases) will be used. At the end of the process, curcumin in the micelle phase will be measured using a Shimadzu LC 0000HT HPLC system equipped with SPD-00A/00AV UV-Vis detectors and LC-solution software. Separation will be achieved on a C00 column (000 x 0.0 mm, 0 μm) at 00°C with a 00 μL injection volume. The detection wavelength will be the crossing point of the spectra (000–000 nm), and standards will be handled in light-protected vials per ICH Q0R0 guidelines. The Bioaccessibility Index (%) will be calculated to report the synergistic effect of piperine on curcumin’s solubility and stability.
To methodologically prove the increase in bioavailability resulting from the synergistic effect between curcumin and piperine, an In Vitro Gastrointestinal Digestion Model (oral, gastric, and small intestinal phases) will be used. At the end of the process, curcumin in the micelle phase will be measured using a Shimadzu LC 0000HT HPLC system equipped with SPD-00A/00AV UV-Vis detectors and LC-solution software. Separation will be achieved on a C00 column (000 x 0.0 mm, 0 μm) at 00°C with a 00 μL injection volume. The detection wavelength will be the crossing point of the spectra (000–000 nm), and standards will be handled in light-protected vials per ICH Q0R0 guidelines. The Bioaccessibility Index (%) will be calculated to report the synergistic effect of piperine on curcumin's solubility and stability.