HIGHLIGHTS
- who: Ju00falia Teixu00e9-Roig et al. from the Department of Food Technology, University of Lleida-Agrotecnio CERCA Center, Lleida, Spain have published the research work: Enhancing the Gastrointestinal Stability of Curcuminby Using Sodium Alginate-Based Nanoemulsions Containing Natural Emulsifiers, in the Journal: (JOURNAL)
- what: The aim of the study was to investigate the effect of sodium alginate addition on the physical properties, stability and the digestibility of curcumin-loaded nanoemulsions formulated using different natural emulsifiers (soybean lecithin or whey protein isolate) and focus on their gastrointestinal stability and bioaccessibility of curcumin. This study has shown . . .
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