Article
Recent trends in the lipid-based nanoencapsulation of antioxidants and their role in foods
2006-10-01
Abstract excerpt
Antioxidants may be utilised for two main purposes, to protect the sensory and nutritive quality of the food and/or to protect the body against chronic and age-related diseases. Generally, antioxidants are subject to process degradation and, when given to the body in their free form, cannot pass cell membranes and are rapidly cleared from the general circulation. Because of their unique properties, lipid-based nan...
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Identifiers and source
- Literature Corpus work
- 9b0440c5-4998-5312-bfe5-921d81176789
- DOI
- 10.1002/jsfa.2576
