Published in
Royal Society of Chemistry, RSC Advances, 4(6), p. 3126-3136, 2016
DOI: 10.1039/c5ra22834d
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Food-grade nanoparticles for encapsulation, protection and delivery of curcumin: comparison of lipid, protein, and phospholipid nanoparticles under simulated gastrointestinal conditions
Journal article published in 2016 by
Liqiang Zou,
Bingjing Zheng,
Ruojie Zhang,
Zipei Zhang,
Wei Liu 
,
Chengmei Liu,
Hang Xiao,
David Julian McClements
,
Chengmei Liu,
Hang Xiao,
David Julian McClements
This paper is made freely available by the publisher.
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Abstract
The potential of three nanoparticle-based delivery systems to improve curcumin bioavailability was investigated: lipid nPs (nanoemulsions); protein nPs (zein nanosuspensions); and, phospholipid nPs (nanoliposomes).