What is it about?

This article highlights how food matrices can be designed to increase the bioavailability of bioactive agents (drugs, supplements, vitamins, minerals, and nutraceuticals) in foods, supplements, or pharmaceuticals that are ingested with by controlling their bioaccessibiilty, absorption, and chemical transformation in the gastrointestinal tract.

Featured Image

Why is it important?

Excipient foods could lead to more efficacious and consistent effects of drugs, nutraceuticals, and vitamins

Read the Original

This page is a summary of: Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals, Food & Function, January 2014, Royal Society of Chemistry,
DOI: 10.1039/c4fo00100a.
You can read the full text:



The following have contributed to this page