I happened to run across this journal article that is quite intriguing. I seems to suggest that one can use a modified starch, maybe like NATRASORB® which is easy to be had and cheap to encapsulate hard to dissolve solutions like tumeric or curcumin: Myabe this is a way around the bad taste for some of lecithin?
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4WS2J1P-1&_user=10&_coverDate=03%2F15%2F2010&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=43f4caa9b78de891893726eb64d91503&searchtype=a Abstract..............Curcumin is a natural polyphenolic compound with anti-oxidation, anti-inflammation, and anti-cancer properties. However, these benefits of curcumin suffer from its extremely low water solubility and bioavailability. In this study, we demonstrated that hydrophobically modified starch (HMS), a food-grade biopolymer, is able to form micelles and to encapsulate curcumin. Upon encapsulation, curcumin showed increased solubility by about 1670-folds. Moreover, encapsulated curcumin revealed enhanced in vitro anti-cancer activity compared to free curcumin. This study provides a novel food-grade encapsulation formulation to increase the bioaccessibility of curcumin. I am attempting to get this entire journal article from a professor friend and see how they exactly did it. I plan to discuss this at my new DIY-LET yahoo group in the near future. http://health.groups.yahoo.com/group/DIY-LET/ doug
