Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and B...
Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and Bioaccessibility
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Publisher
New York: Springer US
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Language
English
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Publisher
New York: Springer US
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Contents
The influence of oil type on the ability of
excipient emulsions
to improve the solubility, stability, and bioaccessibility of curcumin was examined. Oil-in-water emulsions were prepared using coconut, sunflower, corn, flaxseed, or fish oils. These excipient emulsions were then mixed with powdered curcumin and incubated at 30 or 100 °C. For al...
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Full title
Influence of Lipid Phase Composition of Excipient Emulsions on Curcumin Solubility, Stability, and Bioaccessibility
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Record Identifier
TN_cdi_proquest_miscellaneous_1811889525
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_1811889525
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ISSN
1557-1858
E-ISSN
1557-1866
DOI
10.1007/s11483-016-9432-9
