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Bioavailability of Herbs and Spices in Humans as Determined by<i>ex vivo</i>Inflammatory Suppression and DNA Strand Breaks

DOI

10

Citations

11

References

2012

Year

Susan S. Percival, John P. Vanden Heuvel, Carmelo Nieves, Cindy Montero, Andrew J. Migliaccio, Joanna L. Meadors
Journal of the American College of Nutrition

Abstract

DNA strand breaks and inflammatory biomarkers are a good functional measure of a food's bioavailability.

References

YearCitations

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