Food macromolecule based nanodelivery systems for enhancing the bioavailability of polyphenols

Diet polyphenols—primarily categorized into flavonoids (e.g., flavonols, flavones, flavan-3-ols, anthocyanidins, flavanones, and isoflavones) and nonflavonoids (with major subclasses of stilbenes and phenolic acids)—are reported to have health-promoting effects, such as antioxidant, antiinflammatory...

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Detalles Bibliográficos
Autores principales: Hu, Bing, Liu, Xixia, Zhang, Chunlan, Zeng, Xiaoxiong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2016
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9333428/
https://www.ncbi.nlm.nih.gov/pubmed/28911541
http://dx.doi.org/10.1016/j.jfda.2016.11.004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9333428/
https://www.ncbi.nlm.nih.gov/pubmed/28911541
http://dx.doi.org/10.1016/j.jfda.2016.11.004

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