The oral bioavailability of curcuminoids in healthy humans is markedly enhanced by micellar solubilisation but not further improved by simultaneous ingestion of sesamin, ferulic acid, naringenin and xanthohumol

Journal of Functional Foods

Volumn 14, Issue , 2015, Pages 183-191

  Kocher, Alexa ^a   Schiborr, Christina ^a   Behnam, Dariush ^b   Frank, Jan ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b AQUANOVA AG   (Germany)

Author keywords

Bioavailability; Curcumin; Curcuminoids; Micelles; Pharmacokinetics; Phytochemicals

Indexed keywords

EID: 84926320018     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2015.01.045     Document Type: Article

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