Endogenous antioxidant properties of curcuminoids from Curcuma longa L. obtained by a single-step extraction/nanoencapsulation approach.

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第一作者： Priscila Dayane de Freitas,Santos

第一单位： Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil.

作者： Priscila Dayane de Freitas,Santos ^[1] ; Aline,Coqueiro ^[1] ; Evelyne da Silva,Brum ^[2] ; Sara Marchesan,Oliveira ^[2] ; Fernanda Vitória,Leimann ^[1] ; Rafael Porto,Ineu ^[1] ; Evandro,Bona ^[1] ; Odinei Hess,Gonçalves ^[1]

作者单位： Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil. ^[1] Laboratory of Neurotoxicity and Psychopharmacology, Graduate Program in Biological Sciences: Toxicological Biochemistry, Center of Natural and Exact Sciences, Federal University of Santa Maria, Santa Maria, Brazil. ^[2]

关键词 bioactivity experimental design nanoparticles optimization turmeric

主题词抗氧化剂(Antioxidants);姜黄属(Curcuma);姜黄素(Curcumin);二芳基庚烷类(Diarylheptanoids);根茎(Rhizome)

DOI 10.1111/jfbc.13531

PMID 33084103

发布时间 2021-06-21

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准确一般字义偏差语意偏离译文作用小提交