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Association of curry consumption with blood lipids and glucose levels
Youngjoo Kwon
Food Science and Biotechnology
Research output
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Contribution to journal
›
Article
›
peer-review
8
Scopus citations
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Agriculture & Biology
curry
100%
curcumin
72%
blood lipids
70%
blood glucose
68%
turmeric
28%
South Asia
27%
triacylglycerols
26%
National Health and Nutrition Examination Survey
17%
smoking (food products)
14%
body mass index
13%
disease diagnosis
13%
physical activity
13%
spices
12%
active ingredients
11%
Korean Peninsula
10%
gender
6%
diet
5%
Medicine & Life Sciences
Curcumin
63%
Blood Glucose
55%
Lipids
43%
Curcuma
29%
Triglycerides
26%
Spices
14%
Nutrition Surveys
12%
Korea
11%
Health
10%
Overweight
9%
Smoking
8%
Body Mass Index
7%
Diet
7%