Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions

Xiaoyong Wang; Yan Jiang; Yu-Wen Wang; Mou-Tuan Huang; Chi-Tang Ho; Qingrong Huang

doi:10.1016/j.foodchem.2007.10.086

Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions

Food Chem. 2008 May 15;108(2):419-24. doi: 10.1016/j.foodchem.2007.10.086. Epub 2007 Nov 17.

Authors

Xiaoyong Wang¹, Yan Jiang¹, Yu-Wen Wang¹, Mou-Tuan Huang², Chi-Tang Ho¹, Qingrong Huang³

Affiliations

¹ Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
² Department of Chemical Biology, Rutgers University, 164 Frelinghuysen Road, Piscataway, NJ 08854, USA.
³ Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA. Electronic address: qhuang@aesop.rutgers.edu.

PMID: 26059118
DOI: 10.1016/j.foodchem.2007.10.086

Abstract

High-speed and high-pressure homogenized O/W emulsions using medium chain triacylglycerols (MCT) as oil and Tween 20 as emulsifier, with mean droplet sizes ranging from 618.6nm to 79.5nm, have been successfully prepared. The enhanced anti-inflammation activity of curcumin encapsulated in O/W emulsions is evidenced by the mouse ear inflammation model. There is a 43% or 85% inhibition effect of 12-O-tetradecanoylphorbol-13-acetate (TPA)-induced edema of mouse ear for 618.6nm and 79.5nm 1% curcumin O/W emulsions, respectively, but a negligible effect is found for 1% curcumin in 10% Tween 20 water solution.

Keywords: Curcumin; High-pressure homogenization; High-speed homogenization; Mouse ear inflammation model; O/W emulsions.