Effects of capsaicin, dihydrocapsaicin, and curcumin on copper-induced oxidation of human serum lipids

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 17, 2006, Pages 6436-6439

  Ahuja, Kiran D K ^a   Kunde, Dale A ^a   Ball, Madeleine J ^a   Geraghty, Dominic P ^a  

^a UNIVERSITY OF TASMANIA   (Australia)

Author keywords

Antioxidant; Chilli; LDL oxidation; Spice; Turmeric

Indexed keywords

CAPSAICIN; COPPER; CURCUMIN; DIHYDROCAPSAICIN; DRUG DERIVATIVE; LIPID;

ARTICLE; BLOOD; CHEMISTRY; DRUG EFFECT; HUMAN; LIPID PEROXIDATION;

CAPSAICIN; COPPER; CURCUMIN; HUMANS; LIPID PEROXIDATION; LIPIDS;

CURCUMA LONGA;

EID: 33748570747     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061331j     Document Type: Article

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