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- Reiner, Agnes T., et al. Show all 2 Author
- Journal of agricultural and food chemistry 2019 v.67 no.8 pp. 2113-2119
- bioactive compounds; bioavailability; food additives; immune system; in vitro digestion; nanoparticles; nutritive value; solubility
- ... The nutritional value of food can be improved by the addition of bioactive compounds. However, most of these favorable food additives demonstrate low bioavailability because of their limited stability, solubility, and structural transformations upon digestion and absorption. One strategy to combat these limitations is to integrate bioactives into nanoparticles, although the mostly used artificial ...