참고문헌
- Jayaprakasha GK, Jagan Mohan Rao L, Sakariah KK. Improved HPLC method for the determination of curcumin, demethoxycurcumin, and bisdemethoxycurcumin. J. Agr. Food. Chem. 50: 3668-3672 (2002) https://doi.org/10.1021/jf025506a
- Masuda T, Hidaka K, Shinohara A, Maekawa T, Takeda Y, Yamaguchi H. Chemical studies on antioxidant mechanism of curcuminoid: analysis of radical reaction products from curcumin. J. Agr. Food. Chem. 47: 71-77 (1999) https://doi.org/10.1021/jf9805348
- Menon VP, Sudheer AR. Antioxidant and anti-inflammatory properties of curcumin. Vol. 595. pp. 105-125. Springer US, New York, NY, USA (2007)
- Aggarwal BB, Kumar A, Bharti AC. Anticancer potential of curcumin: Preclinical and clinical studies. Anticancer Res. 23: 363-398 (2003)
- Ko YC, Lien JC, Liu HC, Hsu SC, Ji BC, Yang MD, Hsu WH, Chung JG. Demethoxycurcumin induces the apoptosis of human lung cancer NCI-H460 cells through the mitochondrial-dependent pathway. Oncol. Rep. 33: 2429-2437 (2015) https://doi.org/10.3892/or.2015.3865
- Yang ST, Huang AC, Tang NY, Liu HC, Liao CL, Ji BC, Chou YC, Yang MD, Lu HF, Chung JG. Bisdemethoxycurcumininduced S phase arrest through the inhibition of cyclin A and E and induction of apoptosis via endoplasmic reticulum stress and mitochondria-dependent pathways in human lung cancer NCI H460 cells. Environ. Toxicol. 31: 1899-1908 (2016) https://doi.org/10.1002/tox.22191
- Govindarajan VS, Stahl WH. Turmeric-chemistry, technology, and quality. Crit. Rev. Food. Sci. 12: 199-301 (1980) https://doi.org/10.1080/10408398009527278
- Tonnesen HH, Karlsen J, Henegouwen GB. Studies on curcumin and curcuminoids VIII. photochemical stability of curcumin. Z. Lebensm. Unters. Forsch. 183: 116-122 (1986) https://doi.org/10.1007/BF01041928
- Grant E, Halstead BJ. Dielectric parameters relevant to microwave dielectric heating. Chem. Soc. Rev. 27: 213-224 (1998) https://doi.org/10.1039/a827213z
- Kappe CO. Controlled microwave heating in modern organic synthesis. Angew. Chem. Int. Ed. 43: 6250-6284 (2004) https://doi.org/10.1002/anie.200400655
- Stuerga D, Delmotte M. Wave-material interactions, microwave technology and equipment. pp. 1-34. In: Microwaves in Organic Synthesis. Loupy A (ed). Wiley-VCH, Weinheim. Germany (2002)
- Jung YN, Kang S, Lee BH, Kim JH, Hong J. Changes in the chemical properties and anti-oxidant activities of curcumin by microwave radiation. Food Sci. Biotechnol. 5: 1449-1455 (2016)
- Jiang ZY, Woollard ACS, Wolff SP. Lipid hydroperoxide measurement by oxidation of Fe2+ in the presence of xylenol orange. Comparison with the TBA assay and an iodometric method. Lipids 26: 853-856 (1991) https://doi.org/10.1007/BF02536169
- Prathapan A, Lukhman M, Arumughan C, Sundaresan A, Raghu KG. Effect of heat treatment on curcuminoid, colour value, and total polyphenols of fresh turmeric rhizome. Int. J. Food Sci. Tech. 44: 1438-1444 (2009) https://doi.org/10.1111/j.1365-2621.2009.01976.x
- Lee BH, Kim D, Kang S, Kim M-R, Hong J. Changes in the chemical stability and antioxidant activities of curcuminoids under various processing conditions. Korean J. Food Sci. Technol. 42: 97-102 (2010)
- Esatbeyoglu T, Huebbe P, Ernst I, Chin D, Wagner AE, Rimbach G. Curcumin from molecule to biological function. Angew. Chem. Int. Edit. 51: 5308-5332 (2012) https://doi.org/10.1002/anie.201107724
- Jagannathan R, Abraham PM, Poddar P. Temperature-dependent spectroscopic evidences of curcumin in aqueous medium: a mechanistic study of its solubility and stability. J. Phys. Chem-us. 116: 14533-14540 (2012) https://doi.org/10.1021/jp3050516
- Peyrat-Maillard MN, Cuvelier M, Berset C. Antioxidant activity of phenolic compounds in 2, 2-azobis (2-amidinopropane) dihydrochloride (AAPH)-induced oxidation: Synergistic and antagonistic effects. J. Am. Oil. Chem. Soc. 80: 1007-1012 (2003) https://doi.org/10.1007/s11746-003-0812-z
- Finotti E, Di Majo D. Influence of solvents on the antioxidant property of flavonoids. Mol. Nutr. Food. Res. 47: 186-187 (2003)
- Wang Y, Pan M, Cheng A, Lin L, Ho Y, Hsieh C, Lin J. Stability of curcumin in buffer solutions and characterization of its degradation products. J. Pharm. Biomed. Anal. 15: 1867-1876 (1997) https://doi.org/10.1016/S0731-7085(96)02024-9
- Pfeiffer E, Hhle S, Solyom AM, Metzler M. Studies on the stability of turmeric constituents. J. Food. Eng. 56: 257-259 (2003) https://doi.org/10.1016/S0260-8774(02)00264-9
- Siddiqui NA. Evaluation of thermo sensitivity of curcumin and quantification of ferulic acid and vanillin as degradation products by a validated HPTLC method. Pak. J. Pharm. Sci. 28: 299-305 (2015)
- Hong J. Curcumin-induced growth inhibitory effects on HeLa cells altered by antioxidant modulators, Food Sci. Biotechnol. 16: 1029-1034 (2007)
- Lee BH. Modulation of stability and bioactivities of curcumin and its derivatives by different types of antioxidants, MS thesis, Seoul Women's University. Seoul, Korea (2010)
- Lambert JD, Elias RJ. The antioxidant and pro-oxidant activities of green tea polyphenols: a role in cancer prevention. Arch. Biochem. Biophys. 501: 65-72 (2010) https://doi.org/10.1016/j.abb.2010.06.013
- Roos B, Duthie GG. Role of dietary pro-oxidants in the maintenance of health and resilience to oxidative stress. Mol. Nutr. Food Res. 59: 1229-1248 (2015) https://doi.org/10.1002/mnfr.201400568
- Su CC, Lin JG, Li TM, Chung JG, Yang JS, Ip SW, Lin WC, Chen GW. Curcumin induced apoptosis of human colon cancer colo 205 cells through the production of ROS, Ca2+, and the activation of caspase-3. Anticancer Res. 26: 4379-4389 (2006)
- Boonstra J, Post JA. Molecular events associated with reactive oxygen species and cell cycle progression in mammalian cells. Gene 337: 1-13 (2004) https://doi.org/10.1016/j.gene.2004.04.032