His research interests lie in factors that determine the absorption, metabolism, and elimination of the different vitamin E congeners and phytochemicals (such as curcuminoids and flavonoids) and in developing novel strategies to overcome the low intrinsic oral bioavailability of phytochemicals, as well as in understanding the biological activities of these potentially health-beneficial bioactives.
Congratulations Doctor Alexa!
Alexa gave an excellent presentation on her PhD project, during which she studied the biological availability and activities of native curcumin and curcumin micelles, and defended her thesis July 6.
Alexa will stay with the group until the end of the year as a postdoctoral researcher before taking on new challenges.
Congratulations Doctor Maren!
Maren successfully defended her PhD project on June 9 and impressed the examination board with her in depth knowledge of vitamin E. She will stay with the group as a postdoctoral research for a while, before taking on new challenges abroad.
Recent appearances in the media
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The first nutrition and food science journal to offer Registered Reports
The journal invites submission of high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with research at the interface of nutrition and food science and thus connects both disciplines.
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Concentrations of total curcuminoids in plasma, but not liver and kidney, are higher in 18- than in 3-months old mice
The oral bioavailability of curcuminoids in healthy humans is markedly enhanced by micellar solubilisation but not further improved by simultaneous ingestion of sesamin, ferulic acid, naringenin and xanthohumol
Non-targeted 1H-NMR-metabolomics suggest the induction of master regulators of energy metabolism in the liver of vitamin E-deficient rats
Paper of the year 2014
Our paper The oral bioavailability of curcumin from micronized powder and liquid micelles is significantly increased in healthy humans and differs between sexes was the article with the most downloads from the website of Molecular Nutrition and Food Research in 2014 and therefore selected as the journal’s Paper of the year 2014.
In this article, the lead authors Christina Schiborr and Alexa Kocher report the results of a crossover human trial identifying micellar solubilisation as a technique to increase the oral bioavailability of curcumin 185-fold over native curcumin.