Improving in vitro bioaccessibility and bioactivity of carnosic acid using a lecithin-based nanoemulsion system-Reference-Cited by-同舟云学术

Improving in vitro bioaccessibility and bioactivity of carnosic acid using a lecithin-based nanoemulsion system

Published:2021 Issue:4 Volume:12 Page:1558-1568
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zheng Huijuan¹²³⁴^ORCID,Li Jun⁵⁶⁷⁸⁹,Ning Fangjian¹⁰⁶¹¹¹²¹³,Wijaya Wahyu¹⁴¹⁵¹⁶¹⁷,Chen Yunjiao⁵⁶⁷⁸⁹^ORCID,Xiao Jie⁵⁶⁷⁸⁹,Cao Yong⁵⁶⁷⁸⁹,Huang Qingrong¹²³⁴^ORCID

Affiliation:

1. Department of Food Science

2. Rutgers University

3. New Brunswick

4. USA

5. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods

6. College of Food Science

7. South China Agricultural University

8. Guangzhou

9. P.R. China

10. State Key Laboratory of Food Science and Technology

11. Nanchang University

12. Nanchang

13. P. R. China

14. Department of Biotechnology and Biomedicine

15. Technical University of Denmark

16. DK-2800 Kgs. Lyngby

17. Denmark

Abstract

Improved in vitro bioaccessibility and anti-inflammatory activity of carnosic acid encapsulated nanoemulsion.

Funder

China Scholarship Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO02636K

Reference46 articles.

1. Carnosic acid

2. Antioxidant Activity of a Rosemary Extract and Its Constituents, Carnosic Acid, Carnosol, and Rosmarinic Acid, in Bulk Oil and Oil-in-Water Emulsion

3. Antioxidant activity of carnosic acid and rosmarinic acid in raw and cooked ground chicken patties

4. Carnosic acid inhibits the proliferation and migration capacity of human colorectal cancer cells

5. In Vitro Hepatotoxicity and Cytochrome P450 Induction and Inhibition Characteristics of Carnosic Acid, a Dietary Supplement with Antiadipogenic Properties

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