Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions

Food Chemistry

Volumn 108, Issue 2, 2008, Pages 419-424

  Wang, Xiaoyong ^a   Jiang, Yan ^a   Wang, Yu Wen ^a   Huang, Mou Tuan ^a   Ho, Chi Tang ^a   Huang, Qingrong ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

Curcumin; High pressure homogenization; High speed homogenization; Mouse ear inflammation model; O W emulsions

Indexed keywords

CURCUMIN; MEDIUM CHAIN TRIACYLGLYCEROL; PHORBOL 13 ACETATE 12 MYRISTATE; POLYSORBATE 20;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANTIINFLAMMATORY ACTIVITY; ARTICLE; CONTROLLED STUDY; EDEMA; EMULSION; MOUSE; NANOENCAPSULATION; NONHUMAN; OTITIS;

EID: 38049067071     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.10.086     Document Type: Article

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