Increasing Post‐Digestive Solubility of Curcumin Is the Most Successful Strategy to Improve its Oral Bioavailability: A Randomized Cross‐Over Trial in Healthy Adults and In Vitro Bioaccessibility Experiments-Reference-Cited by-同舟云学术

Increasing Post‐Digestive Solubility of Curcumin Is the Most Successful Strategy to Improve its Oral Bioavailability: A Randomized Cross‐Over Trial in Healthy Adults and In Vitro Bioaccessibility Experiments

Published:2021-11 Issue:24 Volume:65 Page:2100613
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Molecular Nutrition Food Res

Author:

Flory Sandra¹,Sus Nadine¹,Haas Kathrin¹,Jehle Sina¹,Kienhöfer Eva¹,Waehler Reinhard²,Adler Günther¹,Venturelli Sascha³,Frank Jan¹^ORCID

Affiliation:

1. Department of Food Biofunctionality Institute of Nutritional Sciences University of Hohenheim 70599 Stuttgart Germany

2. TISSO Naturprodukte GmbH 57482 Wenden Germany

3. Department of Nutritional Biochemistry Institute of Nutritional Sciences University of Hohenheim 70599 Stuttgart Germany

Publisher

Wiley

Subject

Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/mnfr.202100613

Reference60 articles.

1. Curcumin as a functional food-derived factor: degradation products, metabolites, bioactivity, and future perspectives

2. Multitargeting by turmeric, the golden spice: From kitchen to clinic

3. Curcumin as “Curecumin”: From kitchen to clinic

4. Curcumin and Health

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