1. Food matrix and co-presence of turmeric compounds influence bioavailability of curcumin in healthy humans;Ahmed Nasef;Food and Function,2019
2. Algae as food and food supplements in Europe, EUR 30779 EN;Araujo;Publications Office of the European Union,2021
3. Bratinova, S. (2015). Provision of scientific and technical support with respect to the classification of extracts/concentrates with colouring properties either as food colours (food additives falling under Regulation (EC) No 1333/2008) or colouring foods. EUR 27425. Luxembourg (Luxembourg): Publications Office of the European Union. JRC96974.
4. Bresson, J. L., Burlingame, B., Dean, T., Fairweather-Tait, S., Heinonen, M., Ildico Hirsch-Ernst, K., Mangelsdorf, I., J. McArdle, H., Naska, A., Neuhäuser-Berthold, M., Nowicka, G., Pentieva, K., Sanz, Y., Siani, A., Sjödin, A., Stern, M., Tomé, D., Turck, D., Van Loveren, H., Vinceti, M., & Willatts, P. (2017). Curcumin and normal functioning of joints: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006. EFSA Journal, 15(5), 4774. https://doi.org/10.2903/j.efsa.2017.4774.
5. Bundesinstitut für Risikobewertung (BfR). (2021). Curcumin in food supplements: Acceptable daily intake may be exceeded. BfR Opinion No 040/2021. BfR-Stellungnahmen. https://doi.org/10.17590/20211221-123422.