Front cover: Redox modulation of curcumin stability: Redox active antioxidants increase chemical stability of curcumin | Zendy

Nimiya Yoshiki | Zendy; Wang Weicang | Zendy; Du Zheyuan | Zendy; Sukamtoh Elvira | Zendy; Zhu Julia | Zendy; Decker Eric | Zendy; Zhang Guodong | Zendy

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Front cover: Redox modulation of curcumin stability: Redox active antioxidants increase chemical stability of curcumin

Author(s) -

Nimiya Yoshiki,

Wang Weicang,

Du Zheyuan,

Sukamtoh Elvira,

Zhu Julia,

Decker Eric,

Zhang Guodong

Publication year - 2016

Publication title -

molecular nutrition and food research

Language(s) - English

Resource type - Reports

SCImago Journal Rank - 1.495

H-Index - 131

eISSN - 1613-4133

pISSN - 1613-4125

DOI - 10.1002/mnfr.201670031

Subject(s) - curcumin , redox , chemistry , antioxidant , degradation (telecommunications) , biophysics , biochemistry , organic chemistry , biology , telecommunications , computer science

Mol. Nutr. Food Res . 2016, 60 , 487–494. DOI: 10.1002/mnfr.201500681 Co‐addition of redox‐active antioxidants dramatically enhances chemical stability and biological activity of curcumin at physiological pH, suggesting that a redox‐dependent mechanism plays a critical role in mediating curcumin degradation. In addition, curcumin itself, instead of its degradation products, is largely responsible for the observed biological actions of curcumin.

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