Potential of Excipient Emulsions for Improving Quercetin Bioaccessibility and Antioxidant Activity: An in Vitro Study

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 18, 2016, Pages 3653-3660

  Chen, Xing ^a   Zou, Liqiang ^a   Liu, Wei ^a   McClements, David Julian ^b,c  

^a NANCHANG UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

bioaccessibility; bioavailability; excipient emulsions; in vitro digestion; plasma antioxidant power; quercetin

Indexed keywords

ANTIOXIDANTS; BIOACTIVITY; BIOCHEMISTRY; CHAINS; EMULSIFICATION; PHENOLS; RATS; SOLUBILITY; VEGETABLE OILS;

ANTIOXIDANT POWER; BIOACCESSIBILITY; BIOAVAILABILITY; IN-VITRO DIGESTIONS; QUERCETIN;

FLAVONOIDS;

ANTIOXIDANT; EMULSION; EXCIPIENT; QUERCETIN;

ANALYSIS; ANIMAL; BIOAVAILABILITY; CHEMISTRY; DIETARY SUPPLEMENT; DIGESTION; EMULSION; GASTROINTESTINAL TRACT; MALE; METABOLISM; PHARMACOKINETICS; RAT; SPRAGUE DAWLEY RAT;

ANIMALS; ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; DIETARY SUPPLEMENTS; DIGESTION; EMULSIONS; EXCIPIENTS; GASTROINTESTINAL TRACT; MALE; QUERCETIN; RATS; RATS, SPRAGUE-DAWLEY;

EID: 84969730569     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b01056     Document Type: Article

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