{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T11:59:59Z","timestamp":1787313599442,"version":"build-2736575974"},"reference-count":42,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2016,5,23]],"date-time":"2016-05-23T00:00:00Z","timestamp":1463961600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100002347","name":"Bundesministerium f\u00fcr Bildung und Forschung","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002347","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecular Nutrition Food Res"],"published-print":{"date-parts":[[2016,7]]},"abstract":"<jats:sec>\n                    <jats:title>Scope<\/jats:title>\n                    <jats:p>Curcuminoids are poorly bioavailable, but potentially lipid\u2010 and inflammation\u2010lowering phytochemicals. We hypothesized that curcuminoids, when administered as a micellar formulation with hundredfold enhanced bioavailability, decrease blood lipids and inflammation in subjects with moderately elevated cholesterol and C\u2010reactive protein concentrations.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods and results<\/jats:title>\n                    <jats:p>We carried out a randomized, double\u2010blind, crossover study (4\u2010wk washout phase) with 42 subjects consuming 294 mg curcuminoids per day (as micelles) or placebo for 6 wk. At the beginning, after 3 wk and at the end (6 wk) of each intervention, we collected fasting blood samples to determine curcuminoids, blood lipids, and markers of inflammation, glucose and iron homeostasis, and liver toxicity. Daily ingestion of 98 mg micellar curcuminoids with each principal meal for as little as 3 wk resulted in fasting curcuminoid plasma concentrations of 49 nmol\/L. Neither blood lipids, nor markers of inflammation, glucose and iron homeostasis, or liver enzymes differed between curcuminoid and placebo interventions.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>Consumption of 98 mg of highly bioavailable curcuminoids with each principal meal sufficed to achieve curcuminoid accumulation in the blood, was safe, and did not alter blood lipids, inflammation, glucose, or iron homeostasis in healthy subjects with slightly elevated blood cholesterol and C\u2010reactive protein.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/mnfr.201501034","type":"journal-article","created":{"date-parts":[[2016,2,24]],"date-time":"2016-02-24T23:24:55Z","timestamp":1456356295000},"page":"1555-1563","source":"Crossref","is-referenced-by-count":78,"title":["Highly bioavailable micellar curcuminoids accumulate in blood, are safe and do not reduce blood lipids and inflammation markers in moderately hyperlipidemic individuals"],"prefix":"10.1002","volume":"60","author":[{"given":"Alexa","family":"Kocher","sequence":"first","affiliation":[{"name":"Institute of Biological Chemistry and Nutrition University of Hohenheim  Garbenstr Stuttgart Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Laura","family":"Bohnert","sequence":"additional","affiliation":[{"name":"Institute of Biological Chemistry and Nutrition University of Hohenheim  Garbenstr Stuttgart Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Christina","family":"Schiborr","sequence":"additional","affiliation":[{"name":"Institute of Biological Chemistry and Nutrition University of Hohenheim  Garbenstr Stuttgart Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jan","family":"Frank","sequence":"additional","affiliation":[{"name":"Institute of Biological Chemistry and Nutrition University of Hohenheim  Garbenstr Stuttgart Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2016,5,23]]},"reference":[{"key":"e_1_2_8_2_1","volume-title":"The Global Burden of Disease: A Comprehensive Assessment of Mortality and Disability from Diseases, Injuries, and Risk Factors in 1990 and Project to 2020","author":"Murray C.","year":"1996"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.5551\/jat.7591"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.phrs.2014.03.002"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1155\/2014\/605810"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1002\/hep.20671"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1021\/mp700113r"},{"key":"e_1_2_8_8_1","first-page":"571","article-title":"Influence of Capsaicin, eugenol, curcumin and ferulic acid on sucrose\u2010induced hypertriglyceridemia in rats","volume":"38","author":"Srinivasan M. 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