Encapsulation of lipophilic polyphenols in plant-based nanoemulsions: impact of carrier oil on lipid digestion and curcumin, resveratrol and quercetin bioaccessibility-Reference-Cited by-同舟云学术

Encapsulation of lipophilic polyphenols in plant-based nanoemulsions: impact of carrier oil on lipid digestion and curcumin, resveratrol and quercetin bioaccessibility

Published:2021 Issue:8 Volume:12 Page:3420-3432
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhou Hualu¹²³⁴⁵^ORCID,Zheng Bingjing¹²³⁴⁵,McClements David Julian¹²³⁴⁵^ORCID

Affiliation:

1. Biopolymers and Colloids Laboratory

2. Department of Food Science

3. University of Massachusetts

4. Amherst

5. USA

Abstract

The gastrointestinal fate of emulsified lipophilic polyphenols depends on the nature of the carrier oil used to deliver them.

Funder

National Institute of Food and Agriculture

China Scholarship Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO00275A

Reference46 articles.

1. Polyphenols more than an Antioxidant: Role and Scope

2. A Critical Review on Polyphenols and Health Benefits of Black Soybeans

3. Encapsulation of polyphenols – a review

4. Digestive fate of polyphenols: updated view of the influence of chemical structure and the presence of cell wall material

5. Polyphenols: food sources and bioavailability

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