Title:Targeting Cancer using Curcumin Encapsulated Vesicular Drug Delivery Systems
Volume: 27
Issue: 1
Author(s): Joel Hardwick, Jack Taylor, Meenu Mehta, Saurabh Satija, Keshav R. Paudel, Philip M. Hansbro, Dinesh K. Chellappan, Mary Bebawy*Kamal Dua*
Affiliation:
- Discipline of Pharmacy, Graduate School of Health, University of Technology Sydney, NSW 2007,Australia
- Discipline of Pharmacy, Graduate School of Health, University of Technology Sydney, NSW 2007,Australia
Keywords:
Cancer, curcumin, exosomes, liposomes, nanoformulations, niosomes, pro-niosomes, vesicular.
Abstract: Curcumin is a major curcuminoid present in turmeric. The compound is attributed to various therapeutic
properties, which include anti-oxidant, anti-inflammatory, anti-bacterial, anti-malarial, and neuroprotection.
Due to its therapeutic potential, curcumin has been employed for centuries in treating different ailments. Curcumin
has been investigated lately as a novel therapeutic agent in the treatment of cancer. However, the mechanisms
by which curcumin exerts its cytotoxic effects on malignant cells are still not fully understood. One of the
main limiting factors in the clinical use of curcumin is its poor bioavailability and rapid elimination. Advancements
in drug delivery systems such as nanoparticle-based vesicular drug delivery platforms have improved several
parameters, namely, drug bioavailability, solubility, stability, and controlled release properties. The use of
curcumin-encapsulated niosomes to improve the physical and pharmacokinetic properties of curcumin is one such
approach. This review provides an up-to-date summary of nanoparticle-based vesicular drug carriers and their
therapeutic applications. Specifically, we focus on niosomes as novel drug delivery formulations and their potential
in improving the delivery of challenging small molecules, including curcumin. Overall, the applications of
such carriers will provide a new direction for novel pharmaceutical drug delivery, as well as for biotechnology,
nutraceutical, and functional food industries.