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
Link To Document :
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