| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398826 | Food Research International | 2013 | 6 Pages |
Abstract
⺠Liposomes were prepared by high pressure homogenization using two different protocols. ⺠Clovamide and, in a minor extent, cocoa polyphenols inhibited lipid peroxidation. ⺠Homogenization led to clovamide isomerization, without loss of antioxidant activity. ⺠More than 50% of clovamide was englobed in liposomes. ⺠Liposomes are suggested as vehicle for clovamide in food and nutraceutical products.
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Authors
Monica Locatelli, Fabiano Travaglia, Lorella Giovannelli, Jean Daniel Coïsson, Matteo Bordiga, Franco Pattarino, Marco Arlorio,