Encapsulation of flavonoids in foods for diabetics: The emerging paradigm for an effective therapy
Williara Queiroz de Oliveira, Iramaia Angélica Neri-Numa, Henrique Silvano Arruda, David Julian McClements, Gláucia María Pastore
Topics & Concepts
BioavailabilityDiabetes mellitusFlavonoidPopulationFood productsFunctional foodRisk analysis (engineering)MedicineBiotechnologyPharmacologyBusinessFood scienceChemistryBiologyEnvironmental healthBiochemistryAntioxidantEndocrinologyPhytochemicals and Antioxidant ActivitiesMicroencapsulation and Drying ProcessesNatural Antidiabetic Agents Studies