Efficient stabilization of natural curcuminoids mediated by oil body encapsulation†
Abstract
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* Corresponding authors
a Department of Engineering for Innovation, University of Salento, Via per Monteroni, Lecce, Italy
b
Department of Biological and Environmental Science and Technology (Di.S.Te.B.A.), University of Salento, Via per Monteroni, Lecce, Italy
E-mail:
ludovico.valli@unisalento.it
Fax: +39-0832-29733
Tel: +39-0832-297325
c Laboratory of Clinical Proteomics, “Giovanni Paolo II” Hospital, ASL-Lecce, Italy
d Institute of Science of Food Production, CNR, Unit of Lecce, Via per Monteroni, Lecce, Italy
e Lab of Experimental Immunopathology, Istituto di Ricovero e Cura a Carattere Scientifico (IRCCS) “De Bellis”, Castellana Grotte, Bari, Italy
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S. Bettini, D. Vergara, S. Bonsegna, L. Giotta, C. Toto, M. Chieppa, M. Maffia, G. Giovinazzo, L. Valli and A. Santino, RSC Adv., 2013, 3, 5422 DOI: 10.1039/C3RA40552D
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