Inhibitory effect of curcumin on intestinal gas formation by Clostridium perfringens.

Bhavanishankar, T. N. and Murthy, V. S. (1985) Inhibitory effect of curcumin on intestinal gas formation by Clostridium perfringens. Nutrition Reports International, 32 (6). 1285-1292; 14 ref..

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Abstract

Curcumin, the pigment of turmeric (Curcuma longa), added at 0.005, 0.015, 0.025, 0.035 or 0.05% to brain/heart infusion decreased gas formation in vitro by Clostridium perfringens of intestinal origin; no gas was produced when curcumin concentration was 0.05% but curcumin did not inhibit gas formation when ferric chloride was added to the medium. In Wistar rats given a diet where chickpea replaced maize starch and casein with 0.05, 0.1, 0.2 or 0.5% curcumin intestinal gas formation was suppressed considerably at 0.1% or more curcumin when ferric chloride was included in the diet.

Item Type:	Article
Uncontrolled Keywords:	gas-production; inhibition-; curcumin-; Chickpeas-; diets-; intestines-; supplements-
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Jul 2021 06:09
Last Modified:	29 Jul 2021 06:09
URI:	http://ir.cftri.res.in/id/eprint/8545

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