Referencias bibliográficas

  1. Briskey, D., et al. (2019). Increased bioavailability of curcumin using a novel dispersion technology system (LipiSperse®). European journal of nutrition58, 2087-2097.
  2. Artursson, P., & Karlsson, J. (1991). Correlation between oral drug absorption in humans and apparent drug permeability coefficients in human intestinal epithelial (Caco-2) cells. Biochemical and biophysical research communications175(3), 880-885.
  3. Stohs, S. J., et al. (2018). A comparative pharmacokinetic assessment of a novel highly bioavailable curcumin formulation with 95% curcumin: A randomized, double-blind, crossover study. Journal of the American College of Nutrition37(1), 51-59.
  4. Kumar, D., et al. (2016). Enhanced bioavailability and relative distribution of free (unconjugated) curcuminoids following the oral administration of a food-grade formulation with fenugreek dietary fibre: a randomised double-blind crossover study. Journal of functional foods22, 578-587.
  5. Antony, B., et al. (2008). A pilot cross-over study to evaluate human oral bioavailability of BCM-95® CG (Biocurcumax™), a novel bioenhanced preparation of curcumin. Indian journal of pharmaceutical sciences70(4), 445.
  6. Cuomo, J., et al. (2011). Comparative absorption of a standardized curcuminoid mixture and its lecithin formulation. Journal of natural products74(4), 664-669.
  7. Sunagawa, Y., et al. (2015). Colloidal Submicron-Particle Curcumin Exhibits High Absorption Efficiency—A Double-Blind, 3-Way Crossover Study—. Journal of nutritional science and vitaminology61(1), 37-44.
  8. Jäger, R., et al. (2014). Comparative absorption of curcumin formulations. Nutrition journal13(1), 1-8.
  9. Purpura, M., et al. (2018). Analysis of different innovative formulations of curcumin for improved relative oral bioavailability in human subjects. European journal of nutrition57, 929-938.
  10. Gota, V. S., et al. (2010). Safety and pharmacokinetics of a solid lipid curcumin particle formulation in osteosarcoma patients and healthy volunteers. Journal of agricultural and food chemistry58(4), 2095-2099.