A Comprehensive Review on Development and Evaluation of Topical Gel Containing Fermented Curcumine Phytosome Complex for Enhanced Anti-Inflammatory Activity

The main bioactive component of turmeric, curcumin, is well known for its wide range of pharmacological effects; however, systemic absorption and clinical efficacy are severely limited by its poor water solubility. Using multiple strains of Lactobacillus plantarum, this study investigated the effects of fermentation on the curcumin concentration and anti-inflammatory potential of turmeric. By breaking down complex matrices into simpler, more absorbable forms, fermentation can increase the bioavailability of phytochemicals. We created a curcumin phytosome gel and evaluated its effectiveness in order to take advantage of this. Three batches of curcumin phytosomes with varying ratios of curcumin to soy lecithin were made using anti-solvent precipitation. The batches were assessed for homogeneity, extrudability, drug load, yield, solubility, and skin irritation. The most promising formulation, which had a 1:1 curcumin to lecithin ratio, was added to a gel base made of PEG 400 and carbopol 940. This phytosomal gel showed significantly improved skin diffusion, suggesting its suitability as a phytoconstituent delivery system for curcumin. The review emphasises the long-standing use of fermented curcumin in the treatment of arthritis and inflammation, as well as its enhanced therapeutic profile when administered through a phytosome gel vehicle.