Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions - Wang, Xiaoyong; Jiang, Yan; Wang, Yu-Wen; Huang, Mou-Tuan; Ho, Chi-Tang; Huang, Qingrong (Food chemistry, 2008)
Keywords: 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