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

High-speed and high-pressure homogenized O/W emulsions using medium chain triacylglycerols (MCT) as oil and Tween 20 as emulsifier, with mean droplet sizes ranging from 618.6nm to 79.5nm, have been successfully prepared. The enhanced anti-inflammation activity of curcumin encapsulated in O/W emulsio...

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Published inFood chemistry Vol. 108; no. 2; pp. 419 - 424
Main Authors Wang, Xiaoyong, Jiang, Yan, Wang, Yu-Wen, Huang, Mou-Tuan, Ho, Chi-Tang, Huang, Qingrong
Format Journal Article
LanguageEnglish
Published England Elsevier Ltd 15.05.2008
[Amsterdam]: Elsevier Science
Subjects
animal models
anti-inflammatory activity
Curcumin
emulsions
encapsulation
high pressure treatment
High-pressure homogenization
High-speed homogenization
homogenization
human diseases
inflammation
mice
Mouse ear inflammation model
nanotechnology
O/W emulsions
oil in water emulsions
Curcumin
O/W emulsions
Mouse ear inflammation model
High-speed homogenization
High-pressure homogenization
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Summary:High-speed and high-pressure homogenized O/W emulsions using medium chain triacylglycerols (MCT) as oil and Tween 20 as emulsifier, with mean droplet sizes ranging from 618.6nm to 79.5nm, have been successfully prepared. The enhanced anti-inflammation activity of curcumin encapsulated in O/W emulsions is evidenced by the mouse ear inflammation model. There is a 43% or 85% inhibition effect of 12-O-tetradecanoylphorbol-13-acetate (TPA)-induced edema of mouse ear for 618.6nm and 79.5nm 1% curcumin O/W emulsions, respectively, but a negligible effect is found for 1% curcumin in 10% Tween 20 water solution.
Bibliography:http://dx.doi.org/10.1016/j.foodchem.2007.10.086
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2007.10.086