کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7624179 | 1494550 | 2015 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Improved blood-brain-barrier permeability and tissue distribution following the oral administration of a food-grade formulation of curcumin with fenugreek fibre
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Improved blood-brain-barrier permeability and tissue distribution following the oral administration of a food-grade formulation of curcumin with fenugreek fibre Improved blood-brain-barrier permeability and tissue distribution following the oral administration of a food-grade formulation of curcumin with fenugreek fibre](/preview/png/7624179.png)
چکیده انگلیسی
The delivery of significant concentrations of biologically active free curcuminoids (curcumin, demethoxycurcumin and bisdemethoxycurcumin) at the target tissues has always been regarded as a major limitation for the efficacy of curcumin. Herein we report the blood-brain-barrier permeability, tissue distribution and enhanced bioavailability of free curcuminoids following the oral administration of a food grade curcumin formulation in comparison with the standardized native curcumin, for the first time. UPLC-ESI-MS/MS analyses of post-administration tissue samples of Wistar rats (200âmg/kg body weight) demonstrated significant (pâ<0.001) enhancement in plasma bioavailability (25-fold), in vivo stability and blood-brain-barrier permeability as evidenced from the tissue distribution of free curcuminoids at, (ng/g), brain (343â±â64.7), heart (391.7â±â102.5), liver (445.52â±â83), kidney (240.1â±â47.2), and spleen (229.72â±â42.2), with extended elimination half-life of 3 to 4âh. Standard curcumin, on the other hand, detected only 1.4â±â0.8âng/g of curcumin in the brain tissues.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 14, April 2015, Pages 215-225
Journal: Journal of Functional Foods - Volume 14, April 2015, Pages 215-225
نویسندگان
Krishnakumar IM, Abhilash Maliakel, Gopakumar G, Dinesh Kumar, Balu Maliakel, Ramadasan Kuttan,