Turmeric, red pepper, and black pepper affect carotenoids solubilized micelles properties and bioaccessibility: Capsaicin/piperine improves and curcumin inhibits carotenoids uptake and transport in Caco‐2 cells-Reference-Cited by-同舟云学术

Turmeric, red pepper, and black pepper affect carotenoids solubilized micelles properties and bioaccessibility: Capsaicin/piperine improves and curcumin inhibits carotenoids uptake and transport in Caco‐2 cells

Published:2021-10-17 Issue:11 Volume:86 Page:4877-4891
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Shilpa Shivaprasad¹,Shwetha Hulikere Jagdish¹,Perumal Madan Kumar²,Ambedkar Rudrappa¹,Hanumanthappa Manjunatha³,Baskaran Vallikannan²^ORCID,Lakshminarayana Rangaswamy¹^ORCID

Affiliation:

1. Department of Microbiology and Biotechnology, Jnana Bharathi Campus Bangalore University Bengaluru India

2. Department of Biochemistry CSIR‐Central Food Technological Research Institute Mysuru India

3. Department of Biochemistry, Jnana Bharathi Campus Bangalore University Bengaluru India

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15926

Reference41 articles.

1. Physicochemical characteristics of emulsions during fat digestion in human stomach and duodenum