Researchers from the Banaras Hindu University, in collaboration with B R Ambedkar Bihar University and Maharana Pratap University of Agriculture and Technology, have achieved a major breakthrough in the field of food science.

The research team has developed a novel, environmentally-friendly method to enhance the potency of curcumin, an active natural compound in turmeric known for its research-proven potent antioxidant and anti-inflammatory properties.

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This pioneering work, published in the top Q1 international journal “Sustainable Food Technology” (IF 5.3) published by the Royal Society of Chemistry, UK, describes a protein-based coating system. This system is designed to significantly enhance the solubility, stability, and bioavailability of curcumin.

The research, cond

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