Thermal stability, antioxidant, and anti-inflammatory activity of curcumin and its degradation product 4-vinyl guaiacol
Author:
Affiliation:
1. Institute of Human Nutrition and Food Science
2. University of Kiel
3. Germany
4. Institute of Food Chemistry
5. Hamburg School of Food Science
6. University of Hamburg
Abstract
The curcumin degradation product 4-vinyl guaiacol exhibits biological activity.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2015/FO/C4FO00790E
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