Hang Xiao to Curcumin
This is a "connection" page, showing publications Hang Xiao has written about Curcumin.
Connection Strength
6.472
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Luo M, Han Y, Sun Y, Wu Y, Bechtel TD, Wong S, Shen P, Du H, Gibbons JG, Xiao H. Variability of Lactic Acid Bacteria in Curcumin Metabolism and Its Biological Implications. J Agric Food Chem. 2025 Apr 16; 73(15):8935-8943.
Score: 0.872
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Hu Q, Tang X, Long R, Pan X, Shi S, Liu J, Pan Y, Li L, Gong L, Liao W, Zheng P, Luo X, Wang Q, Luo M, Fu C, Li R, Xiao H. Self-assembled nano delivery system of fenugreek polysaccharides: Effects on curcumin bioavailability and molecular mechanisms. Int J Biol Macromol. 2025 Jan; 286:138294.
Score: 0.852
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Luo M, Wong S, Thanuphol P, Du H, Han Y, Lin M, Guo X, Bechtel TD, Gibbons JG, Xiao H. Isolation and Identification of Human Gut Bacteria Capable of Converting Curcumin to Its Hydrogenated Metabolites. J Agric Food Chem. 2024 Sep 18; 72(37):20410-20418.
Score: 0.838
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Luo M, Han Y, Chen Y, Du H, Chen B, Gao Z, Wang Q, Cao Y, Xiao H. Unveiling the role of gut microbiota in curcumin metabolism using antibiotic-treated mice. Food Chem. 2024 Dec 01; 460(Pt 2):140706.
Score: 0.832
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Luo H, Li Z, Yao M, McClements DJ, Xiao H. Impact of excipient emulsions made from different types of oils on the bioavailability and metabolism of curcumin in gastrointestinal tract. Food Chem. 2022 Feb 15; 370:130980.
Score: 0.680
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DiMarco-Crook C, Rakariyatham K, Li Z, Du Z, Zheng J, Wu X, Xiao H. Synergistic anticancer effects of curcumin and 3',4'-didemethylnobiletin in combination on colon cancer cells. J Food Sci. 2020 Apr; 85(4):1292-1301.
Score: 0.613
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Rakariyatham K, Du Z, Yuan B, Gao Z, Song M, Pan C, Han Y, Wu X, Tang Z, Zhang G, Xiao H. Inhibitory effects of 7,7'-bromo-curcumin on 12-O-tetradecanoylphorbol-13-acetate-induced skin inflammation. Eur J Pharmacol. 2019 Sep 05; 858:172479.
Score: 0.584
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Yang M, Liu J, Li Y, Yang Q, Liu X, Liu C, Ma S, Liu B, Zhang T, Xiao H, Du Z. A self-assembled amphiphilic polysaccharide-based co-delivery system for egg white derived peptides and curcumin with oral bioavailability enhancement. Food Funct. 2021 Nov 01; 12(21):10512-10523.
Score: 0.172
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Liu J, Li Y, Zhang H, Liu S, Yang M, Cui M, Zhang T, Yu Y, Xiao H, Du Z. Fabrication, characterization and functional attributes of zein-egg white derived peptides (EWDP)-chitosan ternary nanoparticles for encapsulation of curcumin: Role of EWDP. Food Chem. 2022 Mar 15; 372:131266.
Score: 0.171
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Du Z, Liu J, Zhang H, Wu X, Zhang B, Chen Y, Liu B, Ding L, Xiao H, Zhang T. N-Acetyl-l-cysteine/l-Cysteine-Functionalized Chitosan-?-Lactoglobulin Self-Assembly Nanoparticles: A Promising Way for Oral Delivery of Hydrophilic and Hydrophobic Bioactive Compounds. J Agric Food Chem. 2019 Nov 13; 67(45):12511-12519.
Score: 0.150
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Sanidad KZ, Sukamtoh E, Xiao H, McClements DJ, Zhang G. Curcumin: Recent Advances in the Development of Strategies to Improve Oral Bioavailability. Annu Rev Food Sci Technol. 2019 03 25; 10:597-617.
Score: 0.142
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Yang H, Du Z, Wang W, Song M, Sanidad K, Sukamtoh E, Zheng J, Tian L, Xiao H, Liu Z, Zhang G. Structure-Activity Relationship of Curcumin: Role of the Methoxy Group in Anti-inflammatory and Anticolitis Effects of Curcumin. J Agric Food Chem. 2017 Jun 07; 65(22):4509-4515.
Score: 0.126
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Wang W, Sukamtoh E, Xiao H, Zhang G. Curcumin inhibits lymphangiogenesis in vitro and in vivo. Mol Nutr Food Res. 2015 Dec; 59(12):2345-54.
Score: 0.112
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Zou L, Liu W, Liu C, Xiao H, McClements DJ. Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate. Food Funct. 2015 Aug; 6(8):2475-86.
Score: 0.111
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Hu K, Huang X, Gao Y, Huang X, Xiao H, McClements DJ. Core-shell biopolymer nanoparticle delivery systems: synthesis and characterization of curcumin fortified zein-pectin nanoparticles. Food Chem. 2015 Sep 01; 182:275-81.
Score: 0.109
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Zou L, Liu W, Liu C, Xiao H, McClements DJ. Utilizing food matrix effects to enhance nutraceutical bioavailability: increase of curcumin bioaccessibility using excipient emulsions. J Agric Food Chem. 2015 Feb 25; 63(7):2052-62.
Score: 0.108