Reversal of aflatoxin induced liver damage by turmeric and curcumin
Abstract
The effect of certain food additives on aflatoxin production by Aspergillus parasiticus has been studied in vitro. Extracts of turmeric (Curcuma longa), garlic (Allium sativum) and asafoetida (Ferula asafoetida) inhibited the aflatoxin production considerably (more than 90%) at concentrations of 5-10 mg/ml. Similar results were also seen using butylated hydroxytoluene, butylated hydroxyanisole and ellagic acid at concentration 0.1 mM. Curcumin,...
Paper Details
Title
Reversal of aflatoxin induced liver damage by turmeric and curcumin
Published Date
Sep 1, 1992
Journal
Volume
66
Issue
2
Pages
115 - 121
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