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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Bibliographic Details
Main Author: Gonçalves, Raquel Filipa Silva (author)
Other Authors: Martins, Joana Teresa Rodrigues (author), Vicente, A. A. (author), Pinheiro, Ana C. (author)
Format: conferenceObject
Language:eng
Published: 2018
Subjects:
Nanoemulsions
In vitro digestion
Cytotoxicity
Bioaccessibility
Natural emulsifiers
Online Access:http://hdl.handle.net/1822/61972
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/61972

Internet

http://hdl.handle.net/1822/61972

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