Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment
Author:
Affiliation:
1. Department of Food Science, University of Massachusetts—Amherst, Amherst, Massachusetts 01003, United States
2. Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia
Funder
National Institute of Food and Agriculture
Cooperative State Research, Education, and Extension Service
Department of Social Walfare, Government of Maharashtra
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b04815
Reference35 articles.
1. Studies on curcumin and curcuminoids XVII. Variation in the content of curcuminoids inCurcuma longa L. from Nenal during one season
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3. The Molecular Basis for the Pharmacokinetics and Pharmacodynamics of Curcumin and Its Metabolites in Relation to Cancer
4. The Targets of Curcumin
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