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. Author manuscript; available in PMC: 2011 Nov 29.
Published in final edited form as: Food Funct. 2011 Jun 20;2(7):373–380. doi: 10.1039/c1fo10053j

Fig. 8.

Fig. 8

Stability of curcuminoids at pH 7.4: (A) The stability of total curcuminoids for the free curcuminoids versus curcuminoids encapsulated in M-EPL micelle through dialysis; and (B) The stability of curcumin, demethoxycurcumin (DCur), and bisdemethoxycurcumin (BDCur) for their free forms versus each component encapsulated in M-EPL micelle through dialysis. Data are shown as mean ± standard deviation (n = 3).