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Stabilization of Curcumin by Complexation with Divalent Cations in Glycerol/Water System
The purpose of present study was to stabilize curcumin food pigment by its complexation with divalent ions like (Zn(2+), Cu(2+), Mg(2+), Se(2+)), in “green media” and evaluate its stability in vitro compared to curcumin alone. The curcumin complexes were prepared by mechanical mixture of curcumin an...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Hindawi Publishing Corporation
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2904446/ https://ncbi.nlm.nih.gov/pubmed/20634909 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2010/292760 |
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