Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions
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 618.6nm to 79.5nm, have been successfully prepared. The enhanced anti-inflammation activity of curcumin encapsulated in O/W emulsio...
Gespeichert in:
Veröffentlicht in: | Food chemistry 2008-05, Vol.108 (2), p.419-424 |
---|---|
Hauptverfasser: | , , , , , |
Format: | Artikel |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Zusammenfassung: | 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 618.6nm to 79.5nm, 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 618.6nm and 79.5nm 1% curcumin O/W emulsions, respectively, but a negligible effect is found for 1% curcumin in 10% Tween 20 water solution. |
---|---|
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2007.10.086 |