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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...
| Autores principales: | , , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
Hindawi Publishing Corporation
2010
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| 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 |