Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions.
Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions.
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DOI：
10.1016/j.foodchem.2007.10.086
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发表时间：
2008-05
期刊：
影响因子：
8.8
通讯作者：
Xiaoyong Wang;Yan Jiang;Yuwen Wang;Mou-tuan Huang;Chi-Tang Ho;Qingrong Huang
中科院分区：
文献类型：
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作者：
Xiaoyong Wang;Yan Jiang;Yuwen Wang;Mou-tuan Huang;Chi-Tang Ho;Qingrong Huang
High-speed and high-pressure homogenized O/W emulsions using medium chain triacylglycerols (MCT) as oil and Tween 20 as emulsifier, with mean droplet sizes ranging from 618.6nm to 79.5nm, have been successfully prepared. The enhanced anti-inflammation activity of curcumin encapsulated in O/W emulsions is evidenced by the mouse ear inflammation model. There is a 43% or 85% inhibition effect of 12-O-tetradecanoylphorbol-13-acetate (TPA)-induced edema of mouse ear for 618.6nm and 79.5nm 1% curcumin O/W emulsions, respectively, but a negligible effect is found for 1% curcumin in 10% Tween 20 water solution.
