Improvement of the oral bioavailability of coenzyme Q10 by emulsification with fats and emulsifiers used in the food industry

LWT

Volumn 42, Issue 1, 2009, Pages 385-390

  Thanatuksorn, Pariya ^a   Kawai, Kiyoshi ^a   Hayakawa, Makoto ^a   Hayashi, Mariko ^a   Kajiwara, Kazuhito ^a  

^a TOKYO UNIVERSITY OF TECHNOLOGY   (Japan)

Author keywords

Coenzyme Q10; Emulsion; Oral bioavailability

Indexed keywords

BIOCHEMISTRY; EMULSIFICATION; EMULSIONS; OLIVE OIL;

COCOA BUTTER; COCONUT OIL; COENZYME Q; COENZYME Q10; COMMERCIAL PRODUCTS; FOOD INDUSTRIES; MONOGLYCERIDES; ORAL BIOAVAILABILITIES; SAFFLOWER OIL; SKIM MILKS;

SOLUTIONS;

CARTHAMUS TINCTORIUS; THEOBROMA; THEOBROMA CACAO;

EID: 52949116438     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.03.006     Document Type: Article

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