Interaction of curcumin with phosphatidylcholine: A spectrofluorometric study

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 12, 1999, Pages 4992-4997

  Began, G ^a   Sudharshan, E ^a   Udaya Sanka, K ^a   Appu Rao, A G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Curcumin; Fluorescence; Miceline; Phosphatidylcholine

Indexed keywords

8 ANILINO 1 NAPHTHALENESULFONIC ACID; ANTIOXIDANT; CURCUMIN; PHOSPHATIDYLCHOLINE;

ANISOTROPY; AQUEOUS SOLUTION; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL BINDING; CHEMICAL INTERACTION; CHEMISTRY; EGG YOLK; EQUILIBRIUM CONSTANT; FLUORESCENCE SPECTROSCOPY; HUMAN; LIPID PEROXIDATION; MICELLE; SOYBEAN; SPECTROFLUOROMETRY; TEMPERATURE SENSITIVITY;

ANTIOXIDANTS; CURCUMIN; EGG YOLK; HUMANS; LIPID PEROXIDATION; MICELLES; PHOSPHATIDYLCHOLINES; SOYBEANS; SPECTROMETRY, FLUORESCENCE;

CURCUMA LONGA; GLYCINE MAX;

EID: 0033371673     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9900837     Document Type: Article

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