Curcumin–amino acid conjugates: Synthesis, antioxidant and antimutagenic attributes
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/9711/
FC-10-10 |
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| Title |
Curcumin–amino acid conjugates: Synthesis, antioxidant and antimutagenic attributes
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| Creator |
Parvathy, K. S.
Negi, P. S. Srinivas, P. |
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| Subject |
07 Turmeric
32 Antioxidants |
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| Description |
Curcumin, a natural yellow colourant from turmeric, is insoluble in water. It has been rendered water-soluble by preparation of suitable amino acid derivatives. Several amino acid conjugates of curcumin were synthesised in high yields (45–76%). These curcumin derivatives were soluble in water at 1–10 mg/ml concentrations. Derivatives of curcumin with alkyl-substituted amino acids, such as alanine, valine, serine and cysteine, exhibited smaller IC50 values (50%) than did curcumin in antioxidant assays. With respect to antimutagenicity against Salmonella typhimurium TA 98 and TA 1531, the derivatives showed an effect stronger than or, in a few cases, similar to curcumin. These results clearly demonstrated that the conjugation of curcumin at the phenolic position with amino acids, while rendering the molecule water-soluble, led to the improvement of several of its in vitro biological attributes, the effect being more pronounced in the case of specific alkyl-substituted amino acids
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| Date |
2010
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/9711/1/Food_Chemistry_120_2010_523-530.pdf
Parvathy, K. S. and Negi, P. S. and Srinivas, P. (2010) Curcumin–amino acid conjugates: Synthesis, antioxidant and antimutagenic attributes. Food Chemistry, 120 (2). pp. 523-530. |
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