Food matrix and co-presence of turmeric compounds influence bioavailability of curcumin in healthy humans-Reference-Cited by-同舟云学术

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Food matrix and co-presence of turmeric compounds influence bioavailability of curcumin in healthy humans

Published:2019 Issue:8 Volume:10 Page:4584-4592
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ahmed Nasef Noha¹²³⁴^ORCID,Loveday Simon M.¹²³⁴⁵,Golding Matt⁶⁷²³⁴,Martins Ralph N.⁸⁹¹⁰¹¹¹²,Shah Tejal M.⁸⁹¹⁰¹¹¹²,Clarke Michael¹³¹⁴¹⁵¹⁶¹⁷,Coad Jane⁶⁷²³⁴,Moughan Paul J.¹²³⁴,Garg Manohar L.¹²³⁴¹⁸^ORCID,Singh Harjinder¹²³⁴

Affiliation:

1. Riddet Institute

2. Massey University

3. Palmerston North 4442

4. New Zealand

5. Food and Bio-based Products Group

6. School of Food and Advanced Technology

7. College of Sciences

8. Department of Biomedical Sciences

9. Macquarie University

10. North Ryde

11. Australia

12. Centre of Excellence for Alzheimer's Disease Research and Care

13. Metabolomics Australia

14. Centre for Microscopy

15. Characterisation and Analysis

16. The University of Western Australia

17. Perth

18. Nutraceuticals Research Program

Abstract

Turmeric enhances curcumin bioavailability in healthy men.

Funder

Tertiary Education Commission

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO01063G

Reference35 articles.

1. Effects of a Combination of Beta Carotene and Vitamin A on Lung Cancer and Cardiovascular Disease

2. Randomised controlled trial of vitamin E in patients with coronary disease: Cambridge Heart Antioxidant Study (CHAOS)

3. Effects of an Angiotensin-Converting–Enzyme Inhibitor, Ramipril, on Cardiovascular Events in High-Risk Patients

4. Food-based natural products for cancer management: Is the whole greater than the sum of the parts?

5. From a Reductionist to a Holistic Approach in Preventive Nutrition to Define New and More Ethical Paradigms

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