Caracterización de cúrcuma longa mediante técnicas fototérmicas para control de enfermedades degenerativas: un enfoque sistémico.

Abstract

En los últimos años, se han estudiado diferentes tipos de alimentos para conocer sus bondades médicas, tales como elementos antioxidantes y antiinflamatorios, que ayuden a prevenir y reducir diferentes tipos de enfermedades. Entre los alimentos estudiados destaca la raíz Curcuma longa L. En este trabajo, se caracterizaron óptica y térmicamente por técnicas fototérmicas, diferentes tipos de polvo de cúrcuma comercial, obteniendo su espectro de absorción óptico, así como una caracterización térmica completa de esta raíz. Por otro lado, en el presente estudio se utilizó espectroscopia fotoacústica (EFA) para estudiar los espectros de absorción ópticos de sangre de ratas Fisher con y sin daño hepático, comparando la amplitud de los picos característicos de la sangre α (585nm), β (550nm) y γ (420nm), ya que es posible asociar las razones entre los picos γ / β y γ / α con las diferencias en las concentraciones de hemoglobina en las muestras estudiadas. ABSTRACT In recent years, different kinds of foodstuffs have been studied in order to know their medical benefits, such as antioxidant and anti-inflammatory elements, which help to prevent and reduce different types of diseases. Among the studied foodstuffs highlights the Curcuma longa L. root. In this work, different types of commercial turmeric powder were optically and thermally characterized by photothermal techniques, obtaining their optical absorption spectrum, as well as a complete thermal characterization of this root. On the other hand in the present study it was used Photoacoustic spectroscopy (PAS) to study the optical absorption spectra of blood from Fisher rats with and without hepatic damage, comparing the amplitude of the characteristics peaks of blood α(585nm), β(550nm) and γ(420nm) because it is possible to associate the peak ratios γ / β and γ / αand with differences in concentrations of haemoglobin in the studied samples.

ABSTRACT In recent years, different kinds of foodstuffs have been studied in order to know their medical benefits, such as antioxidant and anti-inflammatory elements, which help to prevent and reduce different types of diseases. Among the studied foodstuffs highlights the Curcuma longa L. root. In this work, different types of commercial turmeric powder were optically and thermally characterized by photothermal techniques, obtaining their optical absorption spectrum, as well as a complete thermal characterization of this root. On the other hand in the present study it was used Photoacoustic spectroscopy (PAS) to study the optical absorption spectra of blood from Fisher rats with and without hepatic damage, comparing the amplitude of the characteristics peaks of blood α(585nm), β(550nm) and γ(420nm) because it is possible to associate the peak ratios and with differences in concentrations of haemoglobin in the studied samples.