Inclusion complexes of capsanthin with acyclic cucurbit[n]urils to improve its stability and antioxidant capacity

Author:

Li Yamin,Zhou Jiawei,Wang Lutao,Liu Qingmeng,Zhou Chao,Liao Xiali,Yang Bo

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation;An;European Food Research and Technology,2014

2. In vivo and in vitro evaluation for nutraceutical purposes of capsaicin, capsanthin, lutein and four pepper varieties;Fernández-Bedmar;Food and Chemical Toxicology,2016

3. Carotenoids exclusively synthesized in red pepper (capsanthin and capsorubin) protect human dermal fibroblasts against UVB induced DNA damage;Fernández-García;Photochemical & Photobiological Sciences,2016

4. Capsanthin production in Escherichia coli by overexpression of capsanthin/capsorubin synthase from Capsicum Annuum;Furubayashi;Journal of Agricultural and Food Chemistry,2021

5. Antifungal pentachloronitrobenzene/hydroxypropyl-beta-cyclodextrin inclusion complex nanofibers by electrospun with no polymer: Fabrication and characterization;Gao;Journal of Cleaner Production,2023

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