Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals
Author:
Affiliation:
1. Biopolymers and Colloids Laboratory
2. Department of Food Science
3. University of Massachusetts Amherst
4. Amherst, USA
5. Department of Biochemistry
Abstract
The oral bioavailability of many lipophilic bioactive agents (pharmaceuticals and nutraceuticals) is limited due to various physicochemical and physiological processes. Excipient foods can be designed to improve the oral bioavailability of these bioactive agents.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2014/FO/C4FO00100A
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