Interaction of Curcumin with Phosphatidylcholine: A Spectrofluorometric Study-Reference-Cited by-同舟云学术

Interaction of Curcumin with Phosphatidylcholine: A Spectrofluorometric Study

Published:1999-11-09 Issue:12 Volume:47 Page:4992-4997
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Began G.¹,Sudharshan E.¹,Udaya Sankar K.¹,Appu Rao A. G.¹

Affiliation:

1. Department of Food Engineering and Department of Protein Chemistry and Technology, Central Food Technological Research Institute, Mysore 570 013, India

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9900837

Reference19 articles.

1. Structural and Functional Properties of the 34-kDa Fragment Produced by the N-Terminal Chymotryptic Cleavage of Glutathione Transferase P1-1

2. Inhibition of lipoxygenase 1 by phosphatidylcholine micelles-bound curcumin

3. Gorman, A. A.; Hamblett, I.; Hill, T. J.; Jones, H.; Srinivasan, V. S.; Wood, P. D. Curcumin: A pulse radiolysis investigation of the radical in miceller systems: A model for behaviour as a biological antioxidant in both hydrophobic and hydrophilic environments. InSpices: Flavour Chemistryand Antioxidant Properties; Risch, S. J., Howe, C. T., Eds.; ACS Symposium Series 660; American Chemical Society: Washington, DC, 1997; pp 235−243.

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