کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4564961 1330954 2009 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Improvement of the oral bioavailability of coenzyme Q10 by emulsification with fats and emulsifiers used in the food industry
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Improvement of the oral bioavailability of coenzyme Q10 by emulsification with fats and emulsifiers used in the food industry
چکیده انگلیسی

Coenzyme Q10 (CoQ10) was emulsified with fats and emulsifiers commonly used in the food industry, and the oral bioavailability of the emulsified product was compared with that of a standard commercial product. Five commonly used fats (olive oil, safflower oil, coconut oil, butter, and cocoa butter), four types of emulsifier (lecithin, monoglycerides, calcium stearoyl-2-lactate (CSL), and diacetyl tartaric acid esters of monoglycerides), and two types of aqueous phase (distilled water with or without 8 g/100 g w/w skim milk) were employed in this study. It was found that CoQ10 was more soluble in coconut and safflower oils than in the other fats. In addition, it was demonstrated that emulsion with coconut oil, skim milk aqueous solution, and CSL produced an optimal formulation. Based on the results, a model emulsified CoQ10 product was prepared. Its oral bioavailability was confirmed to be slightly greater than that of a standard commercial CoQ10 product.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 42, Issue 1, 2009, Pages 385–390
نویسندگان
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