Co-delivery of EGCG and lycopene via a pickering double emulsion induced synergistic hypolipidemic effect

Author:

Wang Qun1,Wang Ling1,Abdullah 1,Tian Wenni1,Song Mingyue1ORCID,Cao Yong1ORCID,Xiao Jie1ORCID

Affiliation:

1. Guangdong Provincial Key Laboratory of Functional Food Active Substances, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong 510642, China

Abstract

The concept of “synergy” and its applications has rapidly increased in the food industry as a practical strategy to preserve and improve health-promoting effects of the functional ingredients.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Reference47 articles.

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2. U. K.Shandilya and A.Sharma , Functional Foods and Their Benefits: An Overview , 2017 , vol. 7 , pp. 353–356

3. Co-encapsulation of bioactives for food applications

4. Vitamin D and calcium interactions: functional outcomes

5. Effect of calcium phosphate and vitamin D3supplementation on bone remodelling and metabolism of calcium, phosphorus, magnesium and iron

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