Enhancing the bioavailability of resveratrol by combining it with piperine
Article first published online: 29 JUN 2011
Copyright © 2011 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Molecular Nutrition & Food Research
Special Issue: Resveratrol – Current Status and Outlook
Volume 55, Issue 8, pages 1169–1176, August 2011
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
- Issue published online: 3 AUG 2011
- Article first published online: 29 JUN 2011
- Manuscript Accepted: 15 MAY 2011
- Manuscript Revised: 20 APR 2011
- Manuscript Received: 23 FEB 2011
- National Institutes of Health. Grant Numbers: 1R21 CA149560, R01CA114060, 1R01AR059130
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