Ultrasonic-assisted nanoencapsulation of kiwi leaves proanthocyanidins in liposome delivery system for enhanced biostability and bioavailability.
Sign Up to like & getrecommendations! Published in 2023 at "Food chemistry"
DOI: 10.2139/ssrn.4278338
Abstract: The poor biostability and bioavailability of proanthocyanidins limit their application. In this study, it was hypothesized that encapsulation in lecithin-based nanoliposomes using ultrasonic technology improves the above properties. Based on preliminary experiments, the effects of… read more here.
Keywords: kiwi leaves; leaves proanthocyanidins; biostability bioavailability; biostability ... See more keywords