Table S1: Fatty acid composition of linseed, sunflower, and avocado oils, expressed as percentage of methyl ester; Figure S1: Desirability function for OG formulation (a: OGL; b: OGS; c: OGA); Figure S2: Typical HPLC chromatogram of curcuminoids. Component 1: curcumin, component 2: demethoxycurcumin, component 3: bisdemethoxycurcumin; Figure S3: G′ and G″ as a function of frequency for OG with curcumin (0.2% w/w; OGLCur, OGSCur, and OGACur); Figure S4: G′ and G″ of OGLCur, OGSCur, and OGACur as a function of temperature during heating from 10 °C to 70 °C; Figure S5: Cell viability of CaCo-2 (a) and ThP-1 (b) after 4 h and 24 h, respectively, of incubation with micellar phases from digested samples with curcumin (0.2% w/w).

Peer reviewed