Utilizing food matrix effects to enhance nutraceutical bioavailability: Increase of curcumin bioaccessibility using excipient emulsions

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 7, 2015, Pages 2052-2062

  Zou, Liqiang ^a,b   Liu, Wei ^a   Liu, Chengmei ^a   Xiao, Hang ^b   McClements, David Julian ^b,c  

^a NANCHANG UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

bioaccessibility; curcumin; excipient food; nanoemulsion; nutraceutical

Indexed keywords

BIOCHEMISTRY; EMULSIFICATION; EMULSIONS; OIL SHALE; OIL WELLS; PLANTS (BOTANY);

BIOACCESSIBILITY; CURCUMIN; GASTROINTESTINAL TRACT; INCUBATION TEMPERATURES; LIPID DIGESTIONS; NANOEMULSION; NUTRACEUTICALS; ORAL BIOAVAILABILITIES;

OILS AND FATS;

CURCUMA LONGA; ZEA MAYS;

CORN OIL; CURCUMIN; EMULSION; EXCIPIENT;

ANALYSIS; BIOAVAILABILITY; BIOLOGICAL MODEL; CHEMISTRY; DEVICES; DIET SUPPLEMENTATION; DRUG DELIVERY SYSTEM; EMULSION; EVALUATION STUDY; GASTROINTESTINAL TRACT; HUMAN; METABOLISM; PROCEDURES;

BIOLOGICAL AVAILABILITY; CORN OIL; CURCUMIN; DIETARY SUPPLEMENTS; DRUG DELIVERY SYSTEMS; EMULSIONS; EXCIPIENTS; GASTROINTESTINAL TRACT; HUMANS; MODELS, BIOLOGICAL;

EID: 84923334095     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf506149f     Document Type: Article

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