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 (Zn2+,Cu2+,Mg2+,Se2+), in “green media” and evaluate its stability in vitro compared to curcumin alone. The curcumin complexes were prepared by mechanical mixture of curcumin and sulfate s...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2010-01-01
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| Series: | Bioinorganic Chemistry and Applications |
| Online Access: | http://dx.doi.org/10.1155/2010/292760 |
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