Determination and risk characterisation of bio-active piperine in black pepper and selected food containing black pepper consumed in Korea
Author:
Funder
National Research Foundation of Korea
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-020-00860-1.pdf
Reference34 articles.
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3. Bang JS, Choi HM, Sur B-J, Lim S-J, Kim JY, Yang H-I, Yoo MC, Hahm D-H, Kim kS. Anti-inflammatory and antiarthritic effects of piperine in human interleukin 1β-stimulated fibroblast-like synoviocytes and in rat arthritis models. Arthritis. Res. Ther. 11: 1–9 (2009).
4. Chandra P, Pandey R, Srivastva M, Rameshlumar KB, Kumar B. Quantitative determination of chemical constituents of Piper spp. using UPLC-ESI-MS/MS. Ind. Crop. Prod. 76: 967–976 (2015)
5. Da Silva Cardoso V, Ribeiro de Lima CA, Freire de Lima ME, Dorneles LEG, Teixeira Filho WL, Lisboa RS, Da silva Guedes JrD, Direito GM, Danelli MDGM. Oral piperine administration to broiler checkens. Ciencia. Rural. 39:1521–1526 (2009)
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