Interaction of Curcumin with Phosphatidylcholine: A Spectrofluorometric Study

Curcumin [1,7-bis(4-hydroxy-3-methoxyphenyl)-1,6-heptadiene-3,5-dione], the main constituent of the rhizomes of the plant Curcume longa L. (turmeric), is a powerful antioxidant in both enzymatic and nonenzymatic systems. The interactions of curcumin with egg and soy phosphatidylcholine were followed...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1999-12, Vol.47 (12), p.4992-4997
Hauptverfasser:	Began, G, Sudharshan, E, Udaya Sankar, K, Appu Rao, A. G
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants - chemistry Biological and medical sciences Curcumin - chemistry Egg Yolk Food additives Food industries Fundamental and applied biological sciences. Psychology General aspects Glycine max Humans Lipid Peroxidation Micelles Phosphatidylcholines - chemistry Spectrometry, Fluorescence
Online-Zugang:	Volltext
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