Curcumin-rich curry consumption and life expectancy: Singapore longitudinal ageing study.

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作者： Tze Pin,Ng ^[1] ; Shwe Zin,Nyunt ^[2] ; Qi,Gao ^[3] ; Xinyi,Gwee ^[4] ; Denise Qian Ling,Chua ^[4] ; Keng Bee,Yap ^[5]

作者单位： Department of Psychological Medicine, Yong Loo Lin School of Medicine, National University of Singapore, Level 9, NUHS Tower Block, 1E Kent Ridge Road, Singapore, 119228, Singapore. pcmngtp@nus.edu.sg.;Geriatric Education and Research Institute, Singapore, Singapore. pcmngtp@nus.edu.sg. ^[1] Office of the Senior Deputy President & Provost, National University of Singapore, Singapore, Singapore. ^[2] National Public Health and Epidemiology Unit, National Centre for Infectious Diseases, Singapore, Singapore. ^[3] Department of Psychological Medicine, Yong Loo Lin School of Medicine, National University of Singapore, Level 9, NUHS Tower Block, 1E Kent Ridge Road, Singapore, 119228, Singapore. ^[4] Department of Geriatric Medicine, Ng Teng Fong General Hospital, Singapore, Singapore. ^[5]

关键词 Biomarkers Cancer Cardio-metabolic Health Mortality Observational study

主题词人类(Humans);姜黄素(Curcumin);新加坡(Singapore);前瞻性研究(Prospective Studies);衰老(Aging);预期寿命(Life Expectancy);炎症(Inflammation)

DOI 10.1007/s11357-023-00842-1

PMID 37306893

发布时间 2024-10-23

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2024年46卷1期

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