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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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Literature Corpus work
9b0440c5-4998-5312-bfe5-921d81176789
DOI
10.1002/jsfa.2576
Open publication

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Recent trends in the lipid-based nanoencapsulation of antioxidants and their role in foodsDOI 10.1002/jsfa.2576
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