Varanasi, Nov. 4 -- Researchers from Banaras Hindu University (BHU) in collaboration with BR 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 efficacy of curcumin, an active natural compound in turmeric known for its research-proven potent antioxidant and anti-inflammatory properties.
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 designed to significantly enhance the solubility, stability and bioavaila...