Absorption mechanism of whey-protein-delivered curcumin using Caco-2 cell monolayers

Food Chemistry

Volumn 180, Issue , 2015, Pages 48-54

  Li, Ming ^a,b   Cui, Jie ^a   Ngadi, Michael O ^c   Ma, Ying ^a  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

^b TONGHUA NORMAL UNIVERSITY   (China)

^c MCGILL UNIVERSITY   (Canada)

Author keywords

Curcumin; Nanoemulsion; Permeability; Lactoglobulin

Indexed keywords

BIOCHEMISTRY; CELLS; MECHANICAL PERMEABILITY; MONOLAYERS; POLYPHENOLIC COMPOUNDS; SOLUBILITY;

ABSORPTION MECHANISMS; BETA-LACTOGLOBULIN; CURCUMIN; GASTROINTESTINAL MODEL; LACTOGLOBULIN; NANOEMULSION; PERMEATION RATE; WATER SOLUBILITIES;

PH EFFECTS;

BETA LACTOGLOBULIN; CURCUMIN; MILK PROTEIN; PEPSIN A; LACTOGLOBULIN; WHEY PROTEIN;

ARTICLE; BIOAVAILABILITY; CACO 2 CELL LINE; COMPLEX FORMATION; CONTROLLED STUDY; DIGESTION; GASTROINTESTINAL TRACT; HUMAN; HUMAN CELL; IN VITRO STUDY; INTESTINE MUCOSA PERMEABILITY; MONOLAYER CULTURE; NANOEMULSION; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; SOLUBILITY; CHEMISTRY; PERMEABILITY;

CACO-2 CELLS; CURCUMIN; HUMANS; LACTOGLOBULINS; MILK PROTEINS; PERMEABILITY; SOLUBILITY;

EID: 84923070901     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.132     Document Type: Article

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