Using Spent Brewer’s Yeast to Encapsulate and Enhance the Bioavailability of Sonochemically Nanostructured Curcumin
This study is aimed at investigating the possibility of using spent cells of brewer’s yeast Saccharomyces cerevisiae to encapsulate the plant antioxidant curcumin and the effect of such an approach on the bioavailability of BAS in an in vitro digestion model. Spent brewer’s yeast is a significant vo...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2024-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2024/7593352 |
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