Items where Author is "Suresh, D."

Article

Suresh, D. and Srinivasan, K. (2010) Tissue distribution & elimination of capsaicin, piperine & curcumin following oral intake in rats. Indian Journal of Medical Research, 131. pp. 682-691.

Suresh, D. and Gurudutt, K. N. and Krishnapura, Srinivasan (2009) Degradation of bioactive spice compound: curcumin during domestic cooking. European Food Research Technology, 228. pp. 807-812.

Suresh, D. and Manjunatha, H. and Krishnapura, Srinivasan (2007) Effect of heat processing of spices on the concentrations of their bioactive principles: turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum). Journal of Food Composition and Analysis., 20 (3-4). pp. 346-351.

Suresh, D. and Srinivasan, K. (2007) Studies on the in vitro absorption of spice principles – Curcumin, capsaicin and piperine in rat intestines. Food and Chemical Toxicology, 45 (8). pp. 1437-1442.

Suresh, D. and Srinivasan, K. (2006) Influence of curcumin, capsaicin, and piperine on the rat liver drug-metabolizing enzyme system in vivo and in vitro. Canadian Journal of Physiology and Pharmacology, 84 (12). pp. 1259-65. ISSN 0008-4212

Thesis

Suresh, D. (2006) Studies on the Bioavailability of Active Principles from Processed Spices. Doctoral thesis, University of Mysore.