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

Xiaoyong Wang, Yan Jiang, Yu Wen Wang, Mou Tuan Huang, Chi Tang Ho, Qingrong Huang

Research output: Contribution to journalArticlepeer-review

293 Scopus citations

Abstract

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 618.6 nm to 79.5 nm, 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 618.6 nm and 79.5 nm 1% curcumin O/W emulsions, respectively, but a negligible effect is found for 1% curcumin in 10% Tween 20 water solution.

Original languageEnglish (US)
Pages (from-to)419-424
Number of pages6
JournalFood Chemistry
Volume108
Issue number2
DOIs
StatePublished - May 15 2008

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

Keywords

  • Curcumin
  • High-pressure homogenization
  • High-speed homogenization
  • Mouse ear inflammation model
  • O/W emulsions

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