pH:,Baicalin

Nan Chen1, Hui Sun2, Mu-Xuan Wang3

  • 1College of Food Science and Engineering, Ocean University of China, Qingdao 266404, PR China; Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, 250100 Jinan, PR China.

概括

新的花种子多纳米颗粒有效地输送贝卡林 (BA),增强其稳定性和抗炎作用. 这一突破为功能性食品和营养药品提供了更好的生物可用性.