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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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BioMed Central
2014
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| Materias: | |
| 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 |