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Stabilization of Curcumin by Complexation with Divalent Cations in Glycerol/Water System

The purpose of present study was to stabilize curcumin food pigment by its complexation with divalent ions like (Zn(2+), Cu(2+), Mg(2+), Se(2+)), in “green media” and evaluate its stability in vitro compared to curcumin alone. The curcumin complexes were prepared by mechanical mixture of curcumin an...

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Detalles Bibliográficos
Autores principales: Zebib, Bachar, Mouloungui, Zéphirin, Noirot, Virginie
Formato: Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2010
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2904446/
https://www.ncbi.nlm.nih.gov/pubmed/20634909
http://dx.doi.org/10.1155/2010/292760