Bioavailability of curcumin in nanoemulsions stabilized with mono- and diacylglycerols structured with conjugated linoleic acid and n-3 fatty acids
Sign Up to like & getrecommendations! Published in 2020 at "Biocatalysis and agricultural biotechnology"
DOI: 10.1016/j.bcab.2020.101638
Abstract: Abstract Curcumin is a compound with multiple health benefits and limited use because of its low bioavailability. The latter can be significantly improved by means of encapsulation in form of nanoemulsions (NE), which are systems… read more here.
Keywords: conjugated linoleic; bioavailability; fatty acids; bioavailability curcumin ... See more keywords
Enhancing the oral bioavailability of curcumin using solid lipid nanoparticles.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125328
Abstract: To control the oral bioavailability of curcumin, we fabricated solid lipid nanoparticles (SLNs) using tristearin and polyethylene glycol (PEG)ylated emulsifiers. Lipolysis of prepared SLNs via simulated gastrointestinal digestion was modulated by altering the types and… read more here.
Keywords: oral bioavailability; curcumin; bioavailability; bioavailability curcumin ... See more keywords