Srinagar, Nov. 4 -- Researchers from Banaras Hindu University (BHU), in collaboration with BR Ambedkar Bihar University (BRABU) and Maharana Pratap University of Agriculture and Technology, have achieved a major advance in sustainable food science. The research team has successfully developed a new, eco-friendly method to enhance the effectiveness of curcumin, the natural compound in turmeric known for its strong antioxidant and anti-inflammatory effects. The pioneering work, which describes a protein-based encapsulation system, has been published in the top-tier Q1 international journal Sustainable Food Technology (Royal Society of Chemistry, UK, IF 5.3). This innovative system is designed to significantly enhance curcumin's critical att...