The influence of droplet size on the stability, in vivo digestion, and oral bioavailability of vitamin E emulsions
Author:
Affiliation:
1. Department of Food Engineering
2. CSIR-Central Food Technological Research Institute
3. Mysore-570 020
4. India
5. Academy of Scientific and Innovative Research (AcSIR)
6. Animal House Facility
Abstract
Vitamin E (α-tocopherol) is a nutraceutical compound, which has been shown to possess potent antioxidant and anticancer activity.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2016/FO/C5FO01517K
Reference49 articles.
1. Nutraceutical delivery systems: Resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification
2. Nanoemulsion delivery systems for oil-soluble vitamins: Influence of carrier oil type on lipid digestion and vitamin D3 bioaccessibility
3. Challenges associated in stability of food grade nanoemulsions
4. Nanoencapsulation Techniques for Food Bioactive Components: A Review
5. Microencapsulation of Docosahexaenoic Acid by Spray-Freeze-Drying Method and Comparison of its Stability with Spray-Drying and Freeze-Drying Methods
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