Nano Formulation of Resveratrol for Applications in Food Beverages - Sudharsan, Meenambiga Setti;Harsha, T. Sai sree;Hari, Sowmya
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Resveratrol is a type of naturally occurring phenol, a stilbenoid and a phytoalexin which has been made to produce by several plants in response to injury, stress and microorganism attack as it is found in skin of red grapes, berries, peanuts etc, which has pulled a considerable significance for its favorable potentials for human health, which includes various activities such as cardioprotective, anti-tumor, anti-oxidant and anti-inflammatory. Recently, formulations (nano formulations) which are based on nanotechnology are being taken as a novel method for developing the pharmacokinetic…mehr

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Produktbeschreibung
Resveratrol is a type of naturally occurring phenol, a stilbenoid and a phytoalexin which has been made to produce by several plants in response to injury, stress and microorganism attack as it is found in skin of red grapes, berries, peanuts etc, which has pulled a considerable significance for its favorable potentials for human health, which includes various activities such as cardioprotective, anti-tumor, anti-oxidant and anti-inflammatory. Recently, formulations (nano formulations) which are based on nanotechnology are being taken as a novel method for developing the pharmacokinetic properties of resveratrol. The usage of resveratrol in food industry as a nutraceutical is currently limited due to poor water solubility, chemical stability and bioavailability. The target of this research was to enhance the food applications with the help of resveratrol and xanthan gum which is a polysaccharide, as it is biodegradable in nature, used as a polymer and wall material for nano fortification of food in the presence of resveratrol loaded niosomal formulation using thin film hydration method with the help of non-ionic surfactant used as vesicle forming materials which are span 60.
Autorenporträt
1.Dr MEENAMBIGA SETTI SUDHARSHAN Assistant Professor2.Ms.T. SAI SREE HARSHA3.Ms.SOWMYA HARI Department of Bioengineering, School of Engineering, Vels Institute of science technology and advanced studies, Pallavaram,Chennai.