Protective effects of curcumin and its analogues against free radical-induced oxidative haemolysis of human red blood cells

Food Chemistry

Volumn 98, Issue 1, 2006, Pages 112-119

  Deng, Shui Ling ^a   Chen, Wei Feng ^a   Zhou, Bo ^a   Yang, Li ^a   Liu, Zhong Li ^a  

^a LANZHOU UNIVERSITY   (China)

Author keywords

Antioxidation; Curcumin; Haemolysis; Lipid peroxidation; Phenolic antioxidants; Structure activity relationship

Indexed keywords

1 (3,4 DIHYDROXYPHENYL) 7 (4 HYDROXY 3 METHOXYPHENYL) 1,6 HEPTADIENE 3,5 DIONE; 1 (3,4 DIMETHOXYPHENYL) 7 (4 HYDROXY 3 METHOXYPHENYL) 1,6 HEPTADIENE 3,5 DIONE; 1 (4 HYDROXY 3 METHOXYPHENYL) 7 (4 HYDROXYPHENYL) 1,6 HEPTADIENE 3,5 DIONE; 1,7 BIS(3,4 DIHYROXYPHENYL) 1,6 HEPTADIENE 3,5 DIONE; 1,7 BIS(3,4 DIMETHOXYPHENYL) 1,6 HEPTADIENE 3,5 DIONE; 1,7 BIS(4 HYDROXYPHENYL) 1,6 HEPTADIENE 3,5 DIONE; 2,2' AZOBIS(2 AMIDINOPROPANE); ALPHA TOCOPHEROL; CURCUMIN; FREE RADICAL; HYDROGEN; PHENOL DERIVATIVE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CELL MEMBRANE; DRUG INHIBITION; DRUG MECHANISM; DRUG POTENTIATION; ERYTHROCYTE; HEMOLYSIS; HUMAN; HUMAN CELL; IN VITRO STUDY; SYNTHESIS;

CURCUMA LONGA;

EID: 33644931615     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.05.063     Document Type: Article

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