Curcumin in Food Pharma and Cosmetics

Download or Read online Curcumin in Food Pharma and Cosmetics full in PDF, ePub and kindle. This book written by Aditya Nayak and published by Academic Press which was released on 29 May 2021 with total pages 153. We cannot guarantee that Curcumin in Food Pharma and Cosmetics book is available in the library, click Get Book button to download or read online books. Join over 650.000 happy Readers and READ as many books as you like.

Curcumin in Food  Pharma and Cosmetics
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Publisher : Academic Press
Release Date :
ISBN : 0128221429
Pages : 153 pages
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Curcumin in Food, Pharma and Cosmetics covers basic features of curcuminoids, including the state-of the art novel technologies used to enhance the usability and biological performance of curcuminoids. Written with researchers in the food, pharmaceutical and cosmetics industries, as well as students studying related disciplines, this book is a useful resource in understanding the current role and future potential of curcumin in the food, pharma and cosmetic industries. Curcuminoids are known to have several therapeutic effects, including the treatment and prevention of infectious and non-infectious diseases such as malaria, tuberculosis, psoriasis, cancer, cardiovascular diseases, dementia, diabetics, etc. Recent technological advancements have enhanced their pharmacokinetics properties relating to solubility, stability, bioavailability, thereby supporting the application of curcuminoids in the food, pharmaceutical and cosmetic industries. Addresses the application of curcumin in the food, pharmaceutical and cosmetics industries Covers a wide range of aspects surrounding curcumin, starting with the basics and then addressing new and advanced technologies Explores curcumin's chemical structure and its analogues, along with novel technologies, including nanotechnology, to enhance usability and performance

Curcumin in Food  Pharma and Cosmetics

Curcumin in Food, Pharma and Cosmetics covers basic features of curcuminoids, including the state-of the art novel technologies used to enhance the usability and biological performance of curcuminoids. Written with researchers in the food, pharmaceutical and cosmetics industries, as well as students studying related disciplines, this book is a useful

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