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
Ameliorative effect of bayberry leaves proanthocyanidins on high sugar diet induced Drosophila melanogaster
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DOI: 10.3389/fphar.2022.1008580
Abstract: Bayberry leaves proanthocyanidins (BLPs) were distributed in natural plant food, considered to have the potential for metabolic syndrome. In this study, we raised Drosophila melanogaster on high sugar diet (HSD) from the egg stage to… read more here.
Keywords: high sugar; bayberry leaves; effect; ameliorative effect ... See more keywords