Front cover: Redox modulation of curcumin stability: Redox active antioxidants increase chemical stability of curcumin. Issue 3 (3rd March 2016)

• Record Type: Journal Article
• Authors: Nimiya, Yoshiki; Wang, Weicang; Du, Zheyuan; Sukamtoh, Elvira; Zhu, Julia; Decker, Eric; Zhang, Guodong
• Is Part Of: Molecular nutrition & food research. Volume 60:Issue 3(2016)
• Page Start: NA
• Page End: NA
• Publication Date: 2016-03-03
• Subjects: Food -- Biotechnology -- Periodicals; Food -- Microbiology -- Periodicals; Nutrition -- Periodicals; Food -- Toxicology -- Periodicals; Nutrition -- Periodicals; Food Microbiology -- Periodicals; Food Technology -- Periodicals; Molecular Biology -- Periodicals; 664.0705
• DOI: 10.1002/mnfr.201670031
• Languages: English
• ISSNs: 1613-4125

Abstract

Abstract : Mol. Nutr. Food Res . 2016, 60, 487–494. DOI:10.1002/mnfr.201500681 Co‐addition of redox‐active antioxidants dramatically enhances chemical stability and biological activity of curcumin at physiological pH, suggesting that a redox‐dependent mechanism plays a critical role in mediating curcumin degradation. In addition, curcumin itself, instead of its degradation products, is largely responsible for the observed biological actions of curcumin.