Sensitive and selective antioxidant curcumin analysis using anionic surfactant modified glassy carbon electrode-Reference-Cited by-同舟云学术

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Sensitive and selective antioxidant curcumin analysis using anionic surfactant modified glassy carbon electrode

Published:2024-06 Issue: Volume:201 Page:110697
ISSN:0026-265X
Container-title:Microchemical Journal
language:en
Short-container-title:Microchemical Journal

Author:

Tyszczuk-Rotko Katarzyna^ORCID,Keller Aleksy^ORCID,Gorylewski Damian^ORCID,Kozak Jędrzej,Staniec Katarzyna^ORCID,Wójciak Magdalena,Sowa Ireneusz

Publisher

Elsevier BV

Reference40 articles.

1. Influence of dietary curcumin, capsaicin and garlic on the antioxidant status of red blood cells and the liver in high-fat-fed rats;Kempaiah;Ann. Nutr. Metab.,2004

2. Role of spices beyond food flavoring: nutraceuticals with multiple health effects;Srinivasan;Food Rev. Intl.,2005

3. Antioxidant and anti-inflammatory properties of curcumin;Menon;Adv. Exp. Med. Biol.,2007

4. Review: curcumin and Alzheimer's disease;Hamaguchi;CNS Neurosci. Ther.,2010

5. Curcumin sensitizes pancreatic cancer cells to gemcitabine by attenuating PRC2 subunit EZH2, and the lncRNA PVT1 expression;Yoshida;Carcinogenesis,2017

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