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논문 기본 정보

자료유형
학술저널
저자정보
Sin Geun Kim (Korea University) Hyung Joo Suh (Korea University) Sung Hee Han (Korea University) Hyun-Sun Lee (Agency for Korea National Food Cluster) Hyo-Won Kim (Korea University) Hoon Kim (Kyung Hee University)
저널정보
한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.24 No.4
발행연도
2019.12
수록면
410 - 417 (8page)
DOI
10.3746/pnf.2019.24.4.410

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초록· 키워드

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Encapsulated curcumin (ENCC) was prepared from a commercial curcuminoids complex and was evaluated for its intestinal permeability and hepatoprotective effects. Intestinal permeability was evaluated using a Caco-2 intestinal cell monolayer system and the non-everted gut sac method. The hepatoprotective effect was evaluated in experimental rats administered alcohol for 4 weeks. The intestinal permeability results suggested that encapsulation is a useful method for enhancing adsorption of curcumin via the intestinal epithelium. ENCC administration resulted in the significant reduction of various serum indicators. Notably, most of the indicators elevated by ethanol decreased below normal levels when rats were administered a high dose of ENCC. Oral administration of ENCC also augmented the activity of glutathione peroxidase in the liver, and both normal curcumin and ENCC significantly alleviated high levels of malondialdehyde. Our results demonstrate a significant hepatoprotective effect of ENCC in vivo owing to its ability to improve bioavailability of curcumin.

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ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS
DISCUSSION
REFERENCES

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