Results 121 to 130 of about 5,469 (180)

Curcumin release from hydrogels incorporated with turmeric extract-cyclodextrin complexes for wound dressing applications. [PDF]

RSC Adv
Morarad R, Karawak P, Meepean P, Sritapanya N, Panomai P, Yongvanich N, Uttayarat P.   +6 more
europepmc   +1 more source

Natural Extracts in Skin Repair and Wound Healing: Phytochemical Mechanisms and Dermopharmaceutical Perspectives. [PDF]

Molecules
Tertipi N, Grech VS, Sfyri E, Andreou E, Kefala V, Rallis E.   +5 more
europepmc   +1 more source

A critical review of systematic reviews and meta-analyses of curcumin for knee osteoarthritis. [PDF]

Front Pharmacol
Chen J, Zhou Q, Yu W, Cao D, Li Y, Chen J, Ye F.   +6 more
europepmc   +1 more source

Enhanced transdermal delivery of curcuminoids from statistically designed nano-emulgel formulated using Eucalyptus oil. [PDF]

Ther Deliv
Arora S, Kaushik D, Rahman MA, Dutt R, Tiwari A, Garg S, Singla RK, Mittal V.   +7 more
europepmc   +1 more source

Phytochemicals From Herbs and Spices: Their Absorption, Metabolism, and Relationship to Clinical Outcomes. [PDF]

Nutr Rev
Huang Y, Petersen KS, Kris-Etherton PM, Edirisinghe I, Sandhu AK, Burton-Freeman BM.   +5 more
europepmc   +1 more source

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Interactions of buttermilk with curcuminoids

Food Chemistry, 2014
The ability of buttermilk to carry and stabilise a preparation of curcuminoids was examined. The quenching of intrinsic protein fluorescence confirmed that the curcuminoids interacted with proteins in buttermilk. The Stern-Volmer quenching constant was ≥ 9.4 × 10³ M⁻¹.
Shishan, Fu, Zhiping, Shen, Said, Ajlouni, Ken, Ng, Luz, Sanguansri, Mary Ann, Augustin   +5 more
openaire   +4 more sources

Enhanced Bioaccessibility of Curcuminoids in Buttermilk Yogurt in Comparison to Curcuminoids in Aqueous Dispersions

Journal of Food Science, 2016
Abstract Curcuminoids have low bioavailability due to low aqueous solubility. We compared the bioaccessibility of curcuminoids delivered in buttermilk yogurt to that of curcuminoid powder in an aqueous dispersion. Buttermilk containing added curcuminoids (300 mg/100 g, 0.3% w/w) was used for yogurt manufacture. We
Fu, S, Augustin, MA, Sanguansri, L, Shen, Z, Ng, K, Ajlouni, S   +5 more
openaire   +5 more sources

In vitro degradation of curcuminoids by faecal bacteria: Influence of method of addition of curcuminoids into buttermilk yoghurt

Food Chemistry, 2019
The mode of delivery of curcuminoids in the manufacture of curcuminoid-fortified buttermilk yoghurts was investigated. Curcuminoids were added prior to the addition of yoghurt cultures as powdered curcuminoids or curcuminoids pre-dissolved in ethanol and added to buttermilk prior to or after yoghurt manufacture.
Shishan, Fu, Said, Ajlouni, Luz, Sanguansri, Ken, Ng, Mary Ann, Augustin   +4 more
openaire   +4 more sources

Curcuminoids in Neurodegenerative Diseases

Recent Patents on CNS Drug Discovery, 2012
Neurodegeneration is a term used to describe progressive deterioration of structure and/or function of neurons that affects different parts of the central nervous system and leads to eventual death. Neurodegenerative diseases include Alzheimer's disease (AD), Parkinson's disease (PD), amyotrophic lateral sclerosis (ALS), Huntington's disease (HD), and ...
Darrick S H L, Kim, Jin Y, Kim, Yesun, Han   +2 more
openaire   +2 more sources

Antioxidant activity of curcuminoids

Physical Chemistry Chemical Physics, 2019
The antioxidant activity of the keto and enol forms of curcuminoids isolated from the roots of Curcuma longa is directly related to CH3O⋯H–O and NOT to CO⋯H–O hydrogen bonds.
Sandra Llano, Sara Gómez, Julián Londoño, Albeiro Restrepo   +3 more
openaire   +2 more sources