Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals
- 24 April 2014
- journal article
- review article
- Published by Royal Society of Chemistry (RSC) in Food & Function
- Vol. 5 (7) , 1320-1333
Abstract
The oral bioavailability of many lipophilic bioactive agents (pharmaceuticals and nutraceuticals) is limited due to various physicochemical and physiological processes. Excipient foods can be designed to improve the oral bioavailability of these bioactive agents.Keywords
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