• Title of article

    Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions

  • Author/Authors

    Wang، نويسنده , , Xiaoyong and Jiang، نويسنده , , Yan and Wang، نويسنده , , Yu-Wen A. Huang، نويسنده , , Mou-Tuan and Ho، نويسنده , , Chi-Tang and Huang، نويسنده , , Qingrong، نويسنده ,

  • Issue Information
    روزنامه با شماره پیاپی سال 2008
  • Pages
    6
  • From page
    419
  • To page
    424
  • Abstract
    High-speed and high-pressure homogenized O/W emulsions using medium chain triacylglycerols (MCT) as oil and Tween 20 as emulsifier, with mean droplet sizes ranging from 618.6 nm to 79.5 nm, have been successfully prepared. The enhanced anti-inflammation activity of curcumin encapsulated in O/W emulsions is evidenced by the mouse ear inflammation model. There is a 43% or 85% inhibition effect of 12-O-tetradecanoylphorbol-13-acetate (TPA)-induced edema of mouse ear for 618.6 nm and 79.5 nm 1% curcumin O/W emulsions, respectively, but a negligible effect is found for 1% curcumin in 10% Tween 20 water solution.
  • Keywords
    O/W emulsions , High-speed homogenization , High-pressure homogenization , Curcumin , Mouse ear inflammation model
  • Journal title
    Food Chemistry
  • Serial Year
    2008
  • Journal title
    Food Chemistry
  • Record number

    1956807