Front cover: Redox modulation of curcumin stability: Redox active antioxidants increase chemical stability of curcumin

Abstract

Mol. Nutr. Food Res. 2016, 60, 487–494. DOI: 10.1002/mnfr.201500681 Co-addition of redox-active antioxidants dramatically enhances chemical stability and biological activity of curcumin at physiological pH, suggesting that a redox-dependent mechanism plays a critical role in mediating curcumin degradation. In addition, curcumin itself, instead of its degradation products, is largely responsible for the observed biological actions of curcumin.