title: Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions.
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.
authors.affiliation: Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
authors.forename: Xiaoyong
authors.initials: X
authors.lastname: Wang
authors.affiliation: Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
authors.forename: Yan
authors.initials: Y
authors.lastname: Jiang
authors.affiliation: Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
authors.forename: Yu-Wen
authors.initials: YW
authors.lastname: Wang
authors.affiliation: Department of Chemical Biology, Rutgers University, 164 Frelinghuysen Road, Piscataway, NJ 08854, USA.
authors.forename: Mou-Tuan
authors.initials: MT
authors.lastname: Huang
authors.affiliation: Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
authors.forename: Chi-Tang
authors.initials: CT
authors.lastname: Ho
authors.affiliation: Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA. Electronic address: qhuang@aesop.rutgers.edu.
authors.forename: Qingrong
authors.initials: Q
authors.lastname: Huang
keywords: Curcumin; High-pressure homogenization; High-speed homogenization; Mouse ear inflammation model; O/W emulsions