Synthetic versus natural curcumin: bioequivalence in an in vitro oral mucositis model

BACKGROUND: Curcumin (CUR) is a dietary spice and food colorant (E100). Its potent anti-inflammatory activity by inhibiting the activation of Nuclear Factor-κB is well established. METHODS: The aim of this study was to compare natural purified CUR (nCUR) with synthetically manufactured CUR (sCUR) wi...

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Detalles Bibliográficos
Autores principales: Lüer, Sonja C, Goette, Jeannette, Troller, Rolf, Aebi, Christoph
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3927628/
https://www.ncbi.nlm.nih.gov/pubmed/24517289
http://dx.doi.org/10.1186/1472-6882-14-53

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3927628/
https://www.ncbi.nlm.nih.gov/pubmed/24517289
http://dx.doi.org/10.1186/1472-6882-14-53

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