Enhanced antioxidant and anti-inflammatory effects of bee pollen and honey hybrid formulation by hot-melt extrusion

Author:

Lee Ha Yeon,Ryu Suji,You Han Sol,Jeon Yoo Na,Jin Minki,Cho Cheong-Weon,Baek Jong-Suep

Funder

Kangwon National University

Publisher

Elsevier BV

Subject

Pharmaceutical Science,Nutrition and Dietetics,Gastroenterology,Food Science

Reference68 articles.

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2. Aličić, D., Šubarić, D., Jašić, M., Pašalić, H., & Ačkar, Đ. (2014). Antioxidant properties of pollen. Hrana u zdravlju i bolesti: Znanstveno-stručni časopis za nutricionizam i dijetetiku, 3(1), 6–12.

3. Development of polymeric formulations using (-)-Epicatechin as an active ingredient by hot melt extrusion technique (Doctoral dissertation;Álvarez,2019

4. From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee bread;Aylanc;Trends in Food Science & Technology,2021

5. Exploring the palynological, chemical, and bioactive properties of non-studied bee pollen and honey from Morocco;Bakour;Molecules (Basel, Switzerland),2022

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