Prenylation preserves antioxidant properties and effect on cell viability of the natural dietary phenol curcumin

• Published in: Food research international Vol. 57; pp. 225 - 233
• Main Authors: Rosa, Antonella, Atzeri, Angela, Deiana, Monica, Melis, M. Paola, Incani, Alessandra, Minassi, Alberto, Cabboi, Barbara, Appendino, Giovanni
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.03.2014; Elsevier
• Subjects: Antioxidants; Biological and medical sciences; Caco-2 monolayers; Cholesterol; Degradation; Density; Diprenylcurcumin; Food industries; Fundamental and applied biological sciences. Psychology; LDL; Liposomes; Oxidation; Penetration; Permeation; Viability; Liposomes; LDL; Diprenylcurcumin; Caco-2 monolayers; Cholesterol; Prenylation; Monolayer; Digestive system; Gut; Liposome; Lipids; Antioxidant; Natural; Properties; Phenol; Phenols; Curcumin; Viability

Curcumin (CRM) is a naturally occurring phenolic compound with a variety of biological and pharmacological activities. We have investigated the effect of aromatic C-prenylation on the antioxidant activity of this natural compound. The protective effect of CRM and its diprenyl derivative (PCRM) was i...