2021•Food ChemistryRequires access

Impact of excipient emulsions made from different types of oils on the bioavailability and metabolism of curcumin in gastrointestinal tract

Haiyan Luo, Zhengze Li, Mingfei Yao, David Julian McClements, Hang Xiao

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Key concepts: Bioavailability, Curcumin, Excipient, Chemistry, Nutraceutical, Food science, Pharmacology, Chromatography

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Impact of excipient emulsions made from different types of oils on the bioavailability and metabolism of curcumin in gastrointestinal tract — Research Paper | ScholarLens