Extractability of Curcuminoids Is Enhanced with Milk and Aqueous-Alcohol Mixtures.

Kotha, Raghavendhar R; Tareq, Fakir Shahidullah; Luthria, Devanand L

Kotha, Raghavendhar R; Tareq, Fakir Shahidullah; Luthria, Devanand L.

Afiliación

Kotha RR; Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, MD 20705, USA.
Tareq FS; Department of Nutrition and Food Science, College of Agriculture & Natural Resources, 0112 Skinner Building, University of Maryland, College Park, MD 20742, USA.
Luthria DL; Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, MD 20705, USA.

Molecules ; 27(15)2022 Jul 30.

Article en En | MEDLINE | ID: mdl-35956834

Asunto(s)

Curcumina; Extractos Vegetales; Curcuma/química; Curcumina/química; Diarilheptanoides; Etanol/química; Extractos Vegetales/química; Solventes/química; Agua/química

Palabras clave

aqueous-alcohol mixtures; curcuminoids; extractability; milk; quantification; turmeric

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Extractos Vegetales / Curcumina Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2022 Tipo del documento: Article País de afiliación: Estados Unidos

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