Properties and Biological Effects of Curcumin in Food Product Development-Reference-Cited by-同舟云学术

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Properties and Biological Effects of Curcumin in Food Product Development

Published:2023-07-06 Issue: Volume: Page:1-23
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Lai Wing-Fu¹²³,Zhang Dahong³,Reddy Obireddy Sreekanth⁴,Wong Wing-Tak²

Affiliation:

1. School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom

2. Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hong Kong Special Administrative Region, China

3. Department of Urology, Zhejiang Provincial People’s Hospital, Hangzhou Medical College, Zhejiang, China

4. Department of Chemistry, Sri Krishnadevaraya University, Anantapur, India

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2023.2221342

Reference181 articles.

1. Curcumin-encapsulated nanoparticles as innovative antimicrobial and wound healing agent

2. Revisiting the ancient concept of botanical therapeutics

3. Nanoformulations of curcumin: an emerging paradigm for improved remedial application

4. Bioavailability of Curcumin: Problems and Promises

5. Protective Effect of Curcumin and its Combination with Piperine (Bioavailability Enhancer) Against Haloperidol-Associated Neurotoxicity: Cellular and Neurochemical Evidence

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Turmeric and Curcumin—Health-Promoting Properties in Humans versus Dogs;International Journal of Molecular Sciences;2023-09-26

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