Effects of food matrix and probiotics on the bioavailability of curcumin in different nanoformulations
Author:
Affiliation:
1. Department of Bioengineering Huainan Normal University Huainan China
2. Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes Huainan Normal University Huainan China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11215
Reference46 articles.
1. Curcumin as a functional food-derived factor: degradation products, metabolites, bioactivity, and future perspectives
2. Nanoemulsion: an advanced mode of drug delivery system
3. A Review on Preparation, Properties and Applications of Polymeric Nanoparticle-Based Materials
4. Overview of preparation methods of polymeric and lipid-based (niosome, solid lipid, liposome) nanoparticles: A comprehensive review
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