Recent Achievements in the Improvement of Oral Bioavailability of Curcumin and its Health Benefits

Mona Miran1, Maryam Salami1*, Zahra Emam-Djomeh1, Seyed-Behnam Ghaffari2

1Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran. 2School of Chemical Engineering, College of Engineering, University of Tehran, Tehran, Iran

*Corresponding Author: Dr. Maryam Salami, PhD, Associate Professor, Department of Food Science and Engineering, University of Tehran. Email: msalami@ut.ac.ir

Citation: Mona Miran, Maryam Salami, Zahra Emam-Djomeh, Seyed-Behnam Ghaffari. Recent Achievements in the Improvement of Oral Bioavailability of Curcumin and its Health Benefits. Canadian Journal of Clinical Nutrition. 2021; 9 (2): 1-6.

DOI: https://dx.doi.org/10.14206/canad.j.clin.nutr.2021.02.01

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