Disclosed are nutritional compositions and methods for preparing thecompositions, comprising fat, protein, andcarbohydrate, including a combination of curcumin, demethoxycurcumin, andbisdemethoxycurcumin, which combination issolubilized in a polar oil having an HLB value of from about 0.7 to about 14wherein the weight ratio of the bisdemethoxycurcumin tothe curcumin is from about 1:1 to about 1:7 and the weight ratio of thebisdemethoxycurcumin to the demethoxycurcumin is fromabout 1:1 to about 1:2.5. The composition provides a selected ratio ofcurcuminoids having improved biological activity,bioavailability, and reduced color impact.
