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Encapsulation of sesamol in phosphatidyl choline micelles: Enhanced bioavailability and anti-inflammatory activity

P S Yashaswini1, Nawneet K Kurrey2, Sridevi A Singh1

  • 1Department of Protein Chemistry & Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, India.

Food Chemistry
|March 21, 2017
PubMed

Keywords:
BioavailabilityCaco-2 cellsLPSPhosphatidylcholine micellesSesame lignansSesamol

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