Comparing the effect of curcumin and its degradation products on oxidative stability of the peroxidase enzyme

Curcumin (diferuloylmethane), a polyphenol, is the main active component of Curcumalonga. It has a large variety of biological activities. Many therapeutic properties of curcuminhave also been considered to be associated with its antioxidant properties, but the mechanismof its antioxidant activity is not fully understood [1]. Curcumin rapidly degrades to diversechemical species in alkaline pH. These products could be an important factor in the biologicaleffect of curcumin [2].The aim of present study is to compare the effect of curcumin and its degradation product onoxidative stability of the peroxidase enzyme. Peroxidases break down H2O2 into molecularoxygen and water and protect organisms from oxidative stress. In this study, structure of theenzyme was investigated by circular dichroism technique.