Kdudsi Khalil, Omar Arafat [UNESP]Mascarenhas de Faria Oliveira, Olga Maria [UNESP]Rebuglio Vellosa, Jose Carlosde Quadros, Andreza UrbaDalposso, Loriangela MarceliKaram, Thaysa KsiaskiewczMainardes, Rubiana MaraKhalil, Najeh Maissar2014-05-202014-05-202012-08-01Food Chemistry. Oxford: Elsevier B.V., v. 133, n. 3, p. 1001-1005, 2012.0308-8146http://hdl.handle.net/11449/25295The 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. (C) 2012 Elsevier Ltd. All rights reserved.1001-1005engCurcuminAscorbic acidAntifungalAntioxidantArtigo10.1016/j.foodchem.2012.02.009WOS:000302986400052Acesso restrito