The influence of oil composition on the transformation, bioaccessibility, and intestinal absorption of curcumin in nanostructured lipid carriers-Reference-Cited by-同舟云学术

The influence of oil composition on the transformation, bioaccessibility, and intestinal absorption of curcumin in nanostructured lipid carriers

Published:2020 Issue:6 Volume:11 Page:5223-5239
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Feng Jin¹²³⁴^ORCID,Huang Meigui⁵⁶⁷⁸⁴^ORCID,Chai Zhi¹²³⁴,Li Chunyang¹²³⁴,Huang Wuyang¹²³⁴,Cui Li¹²³⁴,Li Ying⁹¹⁰¹¹⁴¹

Affiliation:

1. Institute of Agro-product Processing

2. Jiangsu Academy of Agricultural Sciences

3. Nanjing 210014

4. China

5. Department of food science and engineering

6. College of light industry and food engineering

7. Nanjing forestry university

8. Nanjing 210037

9. State Key Laboratory of Food Science and Technology

10. Jiangnan University

11. Wuxi 214122

Abstract

The influences of MCT (liquid) and GTS (solid) contents in the lipid matrix of NLCs on their delivering capacities with respect to curcumin were investigated by using a simulated gastrointestinal tract and Caco-2 monolayer models.

Funder

State Key Laboratory of Food Science and Technology

National Postdoctoral Program for Innovative Talents

China Postdoctoral Science Foundation

Natural Science Foundation of Jiangsu Province

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO00473A

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