Curcumin bioavailability from enriched bread: The effect of microencapsulated ingredients

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 13, 2012, Pages 3357-3366

  Vitaglione, Paola ^a   Barone Lumaga, Roberta ^a   Ferracane, Rosalia ^a   Radetsky, Irena ^b   Mennella, Ilario ^a   Schettino, Rita ^a   Koder, Saul ^c   Shimoni, Eyal ^b   Fogliano, Vincenzo ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

^c MP Hevel Megido   (Israel)

Author keywords

bioavailability; curcumin; encapsulation; functional food

Indexed keywords

BIOAVAILABILITY; BIOLOGICAL PROPERTIES; CURCUMIN; CURCUMINOIDS; FUNCTIONAL FOODS; GLUCURONIDES; HPLC/MS/MS; PHENOLIC ACIDS; POLYPHENOLS; VANILLIC ACIDS;

BODY FLUIDS; ENCAPSULATION; FOOD PRODUCTS; ORGANIC ACIDS; PHENOLS;

BIOCHEMISTRY;

CURCUMIN; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID;

ADULT; ARTICLE; BIOAVAILABILITY; BLOOD; BLOOD ANALYSIS; BREAD; CHEMISTRY; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIGESTION; DRUG FORMULATION; FEMALE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MALE; METABOLISM; RANDOMIZED CONTROLLED TRIAL; TANDEM MASS SPECTROMETRY; URINE;

ADULT; BIOLOGICAL AVAILABILITY; BLOOD CHEMICAL ANALYSIS; BREAD; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CURCUMIN; DIGESTION; DRUG COMPOUNDING; FEMALE; HUMANS; HYDROXYBENZOIC ACIDS; MALE; TANDEM MASS SPECTROMETRY;

EID: 84859386990     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204517k     Document Type: Article

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