Influence of emulsifier type on in vitro digestion of curcumin nanoemulsions: lecithin and rhamnolipids
Curcumin is a polyphenol with several health benefits such as antimicrobial, anti-oxidant, anti-tumoral and anti-inflammatory activities. Although this bioactive compound is present in several food products as spice or colorant, it has poor solubility in aqueous solutions and low bioavailability. Na...
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| Outros Autores: | , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2018
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/61972 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/61972 |