Literature DB >> 26059118

Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions.

Xiaoyong Wang1, Yan Jiang1, Yu-Wen Wang1, Mou-Tuan Huang2, Chi-Tang Ho1, Qingrong Huang3.   

Abstract

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.
Copyright © 2007 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Curcumin; High-pressure homogenization; High-speed homogenization; Mouse ear inflammation model; O/W emulsions

Year:  2007        PMID: 26059118     DOI: 10.1016/j.foodchem.2007.10.086

Source DB:  PubMed          Journal:  Food Chem        ISSN: 0308-8146            Impact factor:   7.514


  38 in total

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