Studies on the in vitro absorption of spice principles - Curcumin, capsaicin and piperine in rat intestines

Food and Chemical Toxicology

Volumn 45, Issue 8, 2007, Pages 1437-1442

  Suresh, D ^a   Srinivasan, K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Capsaicin; Curcumin; Encapsulation; Everted intestine; In vitro absorption; Piperine

Indexed keywords

CAPSAICIN; CURCUMIN; PIPERINE;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; CHEMICAL MODIFICATION; CONTROLLED STUDY; IN VITRO STUDY; INTESTINE ABSORPTION; MALE; MEMBRANE FLUIDITY; NONHUMAN; RAT; SEROSA; SPICE;

ALKALOIDS; ANIMALS; BENZODIOXOLES; CAPSAICIN; CURCUMIN; INTESTINAL ABSORPTION; INTESTINAL MUCOSA; INTESTINES; MALE; MICELLES; PIPERIDINES; POLYUNSATURATED ALKAMIDES; RATS; RATS, WISTAR; SPICES;

RATTUS;

EID: 34447101356     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2007.02.002     Document Type: Article

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