Assignment1_Citation

Abstract

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 anti-mutagenicity 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.

APA style reference

      Curcumin-amino acid was synthesized by conjugation of curcumin with 
      amino acids improved solubility in the water and increased antioxidant and 
      antimutagenic activities of curcumin (Parvaty et al., 2011).

   1. Parvaty et al. (2011) found that curcumin-amino acid was synthesized 
      by conjugation of curcumin with amino acids improve solubility in the water 
      and increased antioxidant and antimutagenic activities of curcumin.

   2. The solubility in water, antioxidant and antimutagenic activities of curcumin were 
       enhanced by conjugation of curcumin with amino acids (Parvaty et al., 2011).

Reference

 Parvathy K. S., Negi P. S. and Srinivas P. Curcumin–amino acid conjugates: Synthesis, antioxidant and  antimutagenic attributes. Food Chemistry. 2010. 120: 523-530.