Abstract
Curcumin is a secondary plant metabolite present in Curcuma longa L. Since curcumin is widely used as a food colorant in thermally processed food it may undergo substantial chemical changes which in turn could affect its biological activity. In the current study, curcumin was roasted at 180 °C up to 70 minutes and its kinetic of degradation was analyzed by means of HPLC-PDA and LC-MS, respectively. Roasting of curcumin resulted in the formation of the degradation products vanillin, ferulic acid, and 4-vinyl guaiacol. In cultured hepatocytes roasted curcumin as well as 4-vinyl guaiacol enhanced the transactivation of the redox-regulated transcription factor Nrf2, known to be centrally involved in cellular stress response and antioxidant defense mechanisms. The antioxidant enzyme paraoxonase 1 was induced by roasted curcumin and 4-vinyl guaiacol. Furthermore, roasted curcumin and 4-vinyl guaiacol decreased interleukin-6 gene expression in lipopolysaccharide stimulated murine macrophages. Current data suggest that curcumin undergoes degradation due to roasting and its degradation product exhibit significant biological activity in cultured cells.
MeSH terms
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Animals
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Anti-Inflammatory Agents, Non-Steroidal / analysis
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Anti-Inflammatory Agents, Non-Steroidal / chemistry*
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Anti-Inflammatory Agents, Non-Steroidal / metabolism
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Antioxidants / analysis
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Antioxidants / chemistry*
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Antioxidants / metabolism
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Aryldialkylphosphatase / chemistry
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Aryldialkylphosphatase / genetics
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Aryldialkylphosphatase / metabolism
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Benzaldehydes / analysis
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Benzaldehydes / chemistry
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Cell Line, Tumor
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Coumaric Acids / analysis
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Coumaric Acids / chemistry
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Curcuma / chemistry*
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Curcumin / analysis
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Curcumin / chemistry*
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Curcumin / metabolism
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Food Coloring Agents / analysis
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Food Coloring Agents / chemistry*
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Food Coloring Agents / metabolism
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Guaiacol / analogs & derivatives*
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Guaiacol / analysis
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Guaiacol / chemistry
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Guaiacol / metabolism
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Hepatocytes / enzymology
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Hepatocytes / metabolism*
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Hot Temperature / adverse effects
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Humans
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Interleukin-6 / antagonists & inhibitors
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Interleukin-6 / genetics
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Interleukin-6 / metabolism
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Macrophage Activation
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Macrophages / immunology
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Macrophages / metabolism*
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Mice
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NF-E2-Related Factor 2 / agonists
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NF-E2-Related Factor 2 / genetics
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NF-E2-Related Factor 2 / metabolism
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RAW 264.7 Cells
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Rhizome / chemistry
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Transcriptional Activation
Substances
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Anti-Inflammatory Agents, Non-Steroidal
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Antioxidants
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Benzaldehydes
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Coumaric Acids
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Food Coloring Agents
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Interleukin-6
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NF-E2-Related Factor 2
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NFE2L2 protein, human
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interleukin-6, mouse
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Guaiacol
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4-vinylguaiacol
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ferulic acid
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vanillin
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Aryldialkylphosphatase
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PON1 protein, human
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Curcumin