Curcumin antifungal and antioxidant activities are increased in the presence of ascorbic acid |
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| Authors: | Omar Arafat Kdudsi Khalil,Olga Maria Mascarenhas de Faria Oliveira,José Carlos Rebuglio Vellosa,Andreza Urba de Quadros,Loriangela Marceli Dalposso,Thaysa Ksiaskiewcz Karam,Rubiana Mara Mainardes,Najeh Maissar Khalil |
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| Affiliation: | 1. Instituto Federal de Goiás – IFG, Formosa, Goiás, Brazil;2. Departamento de Bioquímica e Tecnologia Química, Instituto de Química, Universidade Estadual Paulista “Julio de Mesquita Filho”, Araraquara, São Paulo, Brazil;3. Departamento de Análises Clínicas, Universidade Estadual de Ponta Grossa, Ponta Grossa, Paraná, Brazil;4. Departamento de Farmácia, Universidade Estadual do Centro-Oeste, Guarapuava, Paraná, Brazil |
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| Abstract: | The objective of this study was to evaluate the antifungal and antioxidant activities of curcumin, ascorbic acid and the mixture of these two compounds. For the antifungal assay, the minimum inhibitory concentrations (MIC) were determined using Candida strains (ATCC and clinical isolates). Curcumin alone inhibited growth of Candida albicans yeast cells, whereas ascorbic acid did not present effects. However, when the mixture of ascorbic acid and curcumin was assayed to determine the association of the two compounds, the curcumin MIC decreased 5- to 10-fold. In the antioxidant assays, the sum of the alone activities of curcumin and ascorbic acid were lower than the activity of the two-compound mixture. This study highlights the importance of the association between two common antioxidants in foods, to improve the antifungal and antioxidant activities of curcumin (in vitro), and can be applied to Candida spp. infection and diseases associated with oxidative stress. |
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| Keywords: | Curcumin Ascorbic acid Antifungal Antioxidant |
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