Chemical studies on antioxidant mechanism of curcuminoid: analysis of radical reaction products from curcumin.

@article{Masuda1999ChemicalSO,
  title={Chemical studies on antioxidant mechanism of curcuminoid: analysis of radical reaction products from curcumin.},
  author={Toshiya Masuda and Koushi Hidaka and Atsumi Shinohara and Tomomi Maekawa and Yoshio Takeda and Hidemasa Yamaguchi},
  journal={Journal of agricultural and food chemistry},
  year={1999},
  volume={47 1},
  pages={71-7}
}
In the course of studies on the antioxidant mechanism of curcumin, its radical reaction was investigated. Curcumin was reacted with radical species, which were generated from the pyrolysis of 2, 2'-azobis(isobutyronitrile) under an oxygen atmosphere, and the reaction products from curcumin were followed by HPLC. The reaction at 70 degrees C gave several products, three of which were structurally identified to be vanillin, ferulic acid, and a dimer of curcumin after their isolation. The dimer… CONTINUE READING