HIGHLIGHTS
- who: Bachar Zebib and colleagues from the , Toulouse , France have published the Article: Stabilization of Curcumin by Complexation with Divalent Cations in Glycerol/Water System, in the Journal: (JOURNAL) of 20/01/2010
- what: The aim 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.
SUMMARY
Complexation of curcumin with transition metals has attracted much interest over the past years as one of the useful requirements for . . .
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