Relative bioavailability of coumarin from cinnamon and cinnamon-containing foods compared to isolated coumarin: A four-way crossover study in human volunteers

Molecular Nutrition and Food Research

Volumn 55, Issue 4, 2011, Pages 644-653

  Abraham, Klaus ^a   Pfister, Michael ^a   Wöhrlin, Friederike ^a   Lampen, Alfonso ^a  

^a FEDERAL INSTITUTE FOR RISK ASSESSMENT   (Germany)

Author keywords

Bioavailability; Cinnamon; Coumarin; CYP2A6; Matrix effects

Indexed keywords

7-HYDROXYCOUMARIN; COUMARIN; COUMARIN DERIVATIVE; GLUCURONIDE; UMBELLIFERONE; UMBELLIFERONE DERIVATIVE;

ADULT; ARTICLE; BARK; BEVERAGE; BLOOD; CHEMISTRY; CINNAMOMUM AROMATICUM; CLINICAL TRIAL; COMPARATIVE STUDY; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; FEMALE; FOOD; HUMAN; INTESTINE ABSORPTION; KINETICS; MALE; METABOLISM; METHODOLOGY; MICROCAPSULE; MIDDLE AGED; POWDER; RISK ASSESSMENT; SPICE; URINE;

ADULT; BEVERAGES; CAPSULES; CINNAMOMUM AROMATICUM; COUMARINS; CROSS-OVER STUDIES; FEMALE; FOOD; GLUCURONIDES; HUMANS; INTESTINAL ABSORPTION; KINETICS; MALE; MIDDLE AGED; PLANT BARK; POWDERS; RISK ASSESSMENT; SPICES; UMBELLIFERONES;

CINNAMOMUM VERUM;

EID: 79953295952     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.201000394     Document Type: Article

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