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Cooking enhances curcumin anti-cancerogenic activity through pyrolytic formation of “deketene curcumin”

Crossref DOI link: https://doi.org/10.1016/j.foodchem.2013.11.102

Published Print: 2014-05

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Dahmke, Indra N.

Boettcher, Stefan P.

Groh, Matthias

Mahlknecht, Ulrich
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This article is maintained by: Elsevier

Article Title: Cooking enhances curcumin anti-cancerogenic activity through pyrolytic formation of “deketene curcumin”

Journal Title: Food Chemistry

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2013.11.102

Content Type: article

Copyright: Copyright © 2013 Elsevier Ltd. All rights reserved.