Converting hydrophobic food ingredients possessing antitumor activity into amphiphilic excipient solubilizers
Food ingredients known to possess biological activity can be converted into excipients by ‘amphiphilization’. Taking the template of polyoxyethylated surfactants as an example, such food ingredients may be esterified and then polyethoxylated to enable them to function as 'enabling' excipients. Conve...
I tiakina i:
| Kaituhi matua: | |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
International Pharmaceutical Excipients Council
2016-10-01
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| Rangatū: | Journal of Excipients and Food Chemicals |
| Urunga tuihono: | https://jefc.scholasticahq.com/article/929-converting-hydrophobic-food-ingredients-possessing-antitumor-activity-into-amphiphilic-excipient-solubilizers |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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