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Encapsulation of vitexin using calcium carbonate microparticles enhances stability, release, and anti-inflammatory

Methavee Peanparkdee1, Kanokrat Limpisophon1, Pakamon Chitprasert2

  • 1Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Road Ladyao Chatuchak Bangkok, 10900, Thailand.

Food Chemistry
|December 28, 2025
PubMed

Keywords:
Anti-inflammationDigestionFunctional foodsPlant-based dietVitexin

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