Characterization and in vitro investigation of the curcumin-loaded oil encapsulated polysaccharide (seaweed extracts) particulate formulation for enhanced oral bioavailability
Curcumin (CUR), a yellow-orange polyphenol, originated from turmeric, is widely utilized as food colouring agent and spice. With CUR possessing a myriad of properties such as antioxidant, antiproliferation, antiangiogenic and anti-inflammatory response, it is a potential drug for many diseases such...
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | |
| التنسيق: | Final Year Project (FYP) |
| اللغة: | English |
| منشور في: |
Nanyang Technological University
2020
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://hdl.handle.net/10356/138533 |