Cooking enhances curcumin anti-cancerogenic activity through pyrolytic formation of "deketene curcumin"

Food Chemistry

Volumn 151, Issue , 2014, Pages 514-519

  Dahmke, Indra N ^a   Boettcher, Stefan P ^b   Groh, Matthias ^c   Mahlknecht, Ulrich ^a,d  

^a SAARLAND UNIVERSITY   (Germany)

^b SAARLAND UNIVERSITY   (Germany)

^c SAARLAND UNIVERSITY   (Germany)

^d St Lukas Hospital   (Germany)

Author keywords

Anti cancerogenic; Bioavailability; Curcumin; G2 arrest; HPLC; Pyrolysis

Indexed keywords

BIOCHEMISTRY; DISEASES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PYROLYSIS;

ANTI-CANCEROGENIC; BIOAVAILABILITY; CURCUMIN; G2-ARREST; HPLC;

OILS AND FATS;

ANTINEOPLASTIC AGENT; COCONUT OIL; CURCUMIN; DEKETENE CURCUMIN; OLIVE OIL; UNCLASSIFIED DRUG; [1,5 BIS(4 HYDROXY 3 METHOXYPHENYL) 1,4 PENTADIENE 3 ONE];

ANIMAL CELL; ANTINEOPLASTIC ACTIVITY; ARTICLE; CARBON NUCLEAR MAGNETIC RESONANCE; CONCENTRATION RESPONSE; CONTROLLED STUDY; COOKING; DRUG CYTOTOXICITY; DRUG MECHANISM; DRUG STABILITY; DRUG STRUCTURE; G2 PHASE CELL CYCLE CHECKPOINT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROPHILICITY; MELANOMA CELL; NONHUMAN; PROTON NUCLEAR MAGNETIC RESONANCE; PYROLYSIS; ANIMAL; CHEMICAL PHENOMENA; CHEMISTRY; HUMAN; MOUSE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROCEDURES; TUMOR CELL LINE;

ANIMALS; ANTINEOPLASTIC AGENTS; CELL LINE, TUMOR; COOKING; CURCUMIN; HUMANS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MAGNETIC RESONANCE SPECTROSCOPY; MICE;

EID: 84890516735     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.102     Document Type: Article

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