Research Article

Enhancing the bioavailability of resveratrol by combining it with piperine

  1. Jeremy J. Johnson1,
  2. Minakshi Nihal2,
  3. Imtiaz A. Siddiqui2,
  4. Cameron O. Scarlett3,
  5. Howard H. Bailey4,5,
  6. Hasan Mukhtar2,5,
  7. Nihal Ahmad2,5,*

Article first published online: 29 JUN 2011

DOI: 10.1002/mnfr.201100117

Issue

Molecular Nutrition & Food Research

Molecular Nutrition & Food Research

Special Issue: Resveratrol – Current Status and Outlook

Volume 55, Issue 8, pages 1169–1176, August 2011

Additional Information

How to Cite

Johnson, J. J., Nihal, M., Siddiqui, I. A., Scarlett, C. O., Bailey, H. H., Mukhtar, H. and Ahmad, N. (2011), Enhancing the bioavailability of resveratrol by combining it with piperine. Mol. Nutr. Food Res., 55: 1169–1176. doi: 10.1002/mnfr.201100117

Author Information

  1. 1

    Department of Pharmacy Practice, College of Pharmacy, University of Illinois at Chicago, Chicago, IL, USA

  2. 2

    Department of Dermatology, School of Medicine and Public Health, University of Wisconsin-Madison, WI, USA

  3. 3

    Analytical Instrumentation Center, School of Pharmacy, University of Wisconsin-Madison, Madison WI, USA

  4. 4

    Department of Medicine, School of Medicine and Public Health, University of Wisconsin-Madison, Madison, WI,USA

  5. 5

    University of Wisconsin Carbone Cancer Center, Madison, WI, USA

*Department of Dermatology, University of Wisconsin, 423 Medical Sciences Center, 1300 University Avenue, Madison, WI 53706, USA Fax: +1-608-263-5223

Publication History

  1. Issue published online: 3 AUG 2011
  2. Article first published online: 29 JUN 2011
  3. Manuscript Accepted: 15 MAY 2011
  4. Manuscript Revised: 20 APR 2011
  5. Manuscript Received: 23 FEB 2011

Funded by

  • National Institutes of Health. Grant Numbers: 1R21 CA149560, R01CA114060, 1R01AR059130

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View Full Article (HTML) Get PDF (215K)