| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538606 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠The stability and the radical scavenging activity of liposomal curcumin were temperature-dependent. ⺠Liposomal curcumin degraded more pronouncedly above the phase transition temperature of liposome. ⺠The liquid crystalline phase of phospholipid bilayer was more beneficial for curcumin to scavenge DPPH. ⺠Changing the microstructure of encapsulation carrier may be one effective way to control the properties of curcumin.
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Authors
Yumeng Niu, Dan Ke, Qianqian Yang, Xiaoyong Wang, Zhiyun Chen, Xueqin An, Weiguo Shen,