The Effects of Vinegar Processing on the Changes in the Physical Properties of Frankincense Related to the Absorption of the Main Boswellic Acids

The Effects of Vinegar Processing on the Changes in the Physical Properties of Frankincense Related to the Absorption of the Main Boswellic Acids

Boswellic acids (BAs), as the main components of frankincense, exhibit notable anti-inflammatory properties. However, their pharmaceutical development has been severely limited by their poor oral bioavailability. Traditional Chinese medicinal processing, called Pao Zhi, is believed to improve bioava...

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Bibliographic Details
Main Authors: Dongrui Liang, Zhangchi Ning, Zhiqian Song, Chun Wang, Yuanyan Liu, Xiaoying Wan, Shitao Peng, Zhenli Liu, Aiping Lu
Format: Article
Language:English
Published: MDPI AG 2019-09-01
Series:Molecules
Subjects:
frankincense
vinegar-processed
changes in the physical properties
intestinal absorption effects
Online Access:https://www.mdpi.com/1420-3049/24/19/3453

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