Co‐Encapsulation of EGCG and Quercetin in Liposomes for Optimum Antioxidant Activity-Reference-Cited by-同舟云学术

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Co‐Encapsulation of EGCG and Quercetin in Liposomes for Optimum Antioxidant Activity

Published:2018-12-12 Issue: Volume: Page:
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Chen Weijun¹,Zou Mingming¹,Ma Xiaobin¹,Lv Ruiling¹,Ding Tian¹²^ORCID,Liu Donghong¹³²^ORCID

Affiliation:

1. College of Biosystems Engineering and Food ScienceZhejiang Univ. Hangzhou 310058 Zhejiang China

2. Zhejiang Key Lab. for Agro‐Food ProcessingZhejiang R&D Center for Food Technology and Equipment Hangzhou 310058 Zhejiang China

3. Fuli Inst. of Food ScienceZhejiang Univ. Hangzhou 310058 Zhejiang China

Funder

China Postdoctoral Science Foundation

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14405

Reference56 articles.

1. The dietary bioflavonoid, quercetin, selectively induces apoptosis of prostate cancer cells by down‐regulating the expression of heat shock protein 90;Aalinkeel R.;Prostate,2008

2. Antioxidant evaluation protocols: Food quality and health effects;Becker E. M.;European Food Research & Technology,2004

3. Photodegradation of (‐)‐epigallocatechin‐3‐gallate in topical cream formulations and its photostabilization;Bianchi A.;Journal of Pharmaceutical & Biomedical Analysis,2011

4. Quercetin as a potential modulator of P‐glycoprotein expression and function in cells of human pancreatic carcinoma line resistant to daunorubicin;Borska S.;Molecules,2010

5. Influence of cholesterol on liposome stability and on in vitro drug release;Briuglia M. L.;Drug Delivery & Translational Research,2015

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