It is the only Italian magazine dealing with the world of food ingredients: raw materials, semifinished products, additives, flavours, food colours, sweeteners, improving agents and all the products used in food processing and optimization. Six issues, format 220x290 mm, are published every year, including scientific articles, news and columns concerning the development, use and analysis of ingredients and the marketing of finished products.

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INGAL 17 06 cop





5 - Unplugged


6 - Properties and extraction of curcuminoids from Curcuma longa roots
I. Cozzolino - M. Vitulano - E. Conte - F. D’Onofrio - L. Aletta - A. Andolfi - D. Naviglio - M. Gallo

In this paper the extraction of curcuminoids from Curcuma longa roots has been carried out. In particular, the interest was focused on curcumin as powerful anti-tumoral that would result from its ability to induce apoptosis in cancer cells without cytotoxic effects on healthy cells. The latter could in fact interfere with the activity of the transcription factor TNF alpha and beta (Tumor Necrosis Factor) which has been linked to a number of inflammatory diseases and even cancer. The fast solid-liquid dynamic extractor (RSLDE), the Naviglio Extractor (NE) is an innovative technology allowing to drain quickly, than other extraction techniques currently exist, the solid matrices containing substances extractable in an organic solvent or inorganic and their mixtures. This innovative technique was used as an alternative to conventional solid-liquid extraction techniques like as maceration (or infusion) and percolation because it allows to use only water as extracting liquid at room temperature and it ends its extractive cycle in minimal time of contact between solid and liquid such a way extracted molecules are not undergone to chemical degradation.


12 - Edited law

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