Delivery of Curcumin Using Skim Milk or Oil in Water Emulsions: Effect of the Matrices on Cellular Uptake
Author:
Affiliation:
1. Department of Food Science, University of Guelph
2. Gay Lea Foods Company
3. Department of Food Engineering, İstanbul S. Zaim University (İZÜ)
4. TEAGASC – The Agriculture and Food Development Authority, Division of Food Bioscience
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/67/6/67_ess17221/_pdf
Reference27 articles.
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2. 2) Tiyaboonchai, W.; Tungpradit, W.; Plianbangchang, P. Formulation and characterization of curcuminoids loaded solid lipid nanoparticles. Int. J. Pharm. 337, 99-306 (2007).
3. 3) Wang, X.; Jiang, Y.; Wang, Y.W.; Huang, M.T.; Ho, C.T.; Huang, Q. Enhancing anti-inflammation activity of curcumin through O/W nanoemulsions. Food Chem. 108, 419-424 (2008).
4. 4) Guri, A.; Gülseren, I.; Corredig, M. Utilization of solid lipid nanoparticles (SLN) in the delivery of curcumin in cocultures of HT-29-MTX and Caco-2 cells. Food Funct. 4, 1410-1419 (2013).
5. 6) Hasan, M.; Belhaj, N.; Benachour, H.; Barberi-Heyob, M.; Kahn, C.J.; Jabbari, E.; Linder, M.; Arab-Tehrany, E. Liposome encapsulation of curcumin: physico-chemical characterizations and effects on MCF7 cancer cell proliferation. Int. J. Pharm. 461, 519-528 (2014).
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