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Viscoelastic Emulsion Improved the Bioaccessibility and Oral Bioavailability of Crystalline Compound: A Mechanistic Study Using in Vitro and in Vivo Models.
Ting, Yuwen; Jiang, Yike; Lan, Yaqi; Xia, Chunxin; Lin, Zhenyu; Rogers, Michael A; Huang, Qingrong.
Afiliação
  • Ting Y; †Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States.
  • Jiang Y; †Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States.
  • Lan Y; †Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States.
  • Xia C; †Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States.
  • Lin Z; †Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States.
  • Rogers MA; †Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States.
  • Huang Q; †Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States.
Mol Pharm ; 12(7): 2229-36, 2015 Jul 06.
Article em En | MEDLINE | ID: mdl-25984595
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Flavonas / Emulsões / Substâncias Viscoelásticas Limite: Animals / Female / Humans Idioma: En Ano de publicação: 2015 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Flavonas / Emulsões / Substâncias Viscoelásticas Limite: Animals / Female / Humans Idioma: En Ano de publicação: 2015 Tipo de documento: Article