Inclusion of piperine in β-cyclodextrin complexes improves their bioaccessibility and in vitro antioxidant capacity
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.01.011
Abstract: Abstract Piperine (PIP) is a nitrogenous substance; despite its beneficial properties, its application in food is still limited due to the low solubility in water, low bioavailability and high pungency. β-cyclodextrin (BCD) might be a… read more here.
Keywords: bioaccessibility; bcd pip; antioxidant capacity; inclusion ... See more keywords