NDLI: Thermal stability, antioxidant, and anti-inflammatory activity of curcumin and its degradation product 4-vinyl guaiacol

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Back cover

Food & Function Vol - 6 Issue - 2

Food & Function Vol -5

Food & Function Vol -4

Food & Function Vol -3

Food & Function Vol -2

Food & Function Vol -1

Thermal stability, antioxidant, and anti-inflammatory activity of curcumin and its degradation product 4-vinyl guaiacol

Content Provider	Royal Society of Chemistry (RSC)
Author	Ulbrich, Katrin Rehberg, Clemens Rohn, Sascha Esatbeyoglu, Tuba Rimbach, Gerald
Copyright Year	2015
Abstract	Curcumin is a secondary plant metabolite present in Curcuma longa L. Since curcumin is widely used as a food colorant in thermally processed food it may undergo substantial chemical changes which in turn could affect its biological activity. In the current study, curcumin was roasted at 180 °C up to 70 minutes and its kinetic of degradation was analyzed by means of HPLC-PDA and LC-MS, respectively. Roasting of curcumin resulted in the formation of the degradation products vanillin, ferulic acid, and 4-vinyl guaiacol. In cultured hepatocytes roasted curcumin as well as 4-vinyl guaiacol enhanced the transactivation of the redox-regulated transcription factor Nrf2, known to be centrally involved in cellular stress response and antioxidant defense mechanisms. The antioxidant enzyme paraoxonase 1 was induced by roasted curcumin and 4-vinyl guaiacol. Furthermore, roasted curcumin and 4-vinyl guaiacol decreased interleukin-6 gene expression in lipopolysaccharide stimulated murine macrophages. Current data suggest that curcumin undergoes degradation due to roasting and its degradation product exhibit significant biological activity in cultured cells.
Starting Page	887
Ending Page	893
Page Count	7
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	6
Issue Number	3
Journal	Food & Function
DOI	10.1039/c4fo00790e
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Subscribed
Subject Keyword	Curcuma Curcumin Metabolite Turmeric Vanillin Acid Guaiacol Hepatocyte Transcription factor NFE2L2 Cellular stress response Antioxidant Enzyme Paraoxonase Interleukin 6 Gene Lipopolysaccharide Macrophage
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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Thermal stability, antioxidant, and anti-inflammatory activity of curcumin and its degradation product 4-vinyl guaiacol

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