Behind Resveratrol Stabilization by Carboxymethylated (1,3/1,6)-β-d-Glucan: Does the Polyphenol Play a Role in Polymer Structural Organization?

Resveratrol stability in solution can be improved by combining the polyphenol with carboxymethylated (1,3/1,6)-β-d-glucan (CM-glucan), a carbohydrate polymer widely used in the food and pharmaceutical industries. The present work was undertaken to elucidate the mechanism behind this stabilizing effe...

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Detalles Bibliográficos
Autores principales: Francioso, Antonio, Dinarelli, Simone, Girasole, Marco, Cervoni, Laura, d’Erme, Maria, Mura, Francesco, Boffi, Alberto, Montanari, Elita, Mosca, Luciana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5618655/
https://www.ncbi.nlm.nih.gov/pubmed/32961650
http://dx.doi.org/10.3390/ijms18092006

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5618655/
https://www.ncbi.nlm.nih.gov/pubmed/32961650
http://dx.doi.org/10.3390/ijms18092006

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