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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.