Rosmarinus officinalis L. is an aromatic plant with components known to confer health-promoting properties. The present study aimed to enhance the bioavailability of the main compounds, carnosic acid and carnosol, by encapsulation. The rosemary extracts were obtained by supercritical fluid extraction, and then different delivery systems were tested, namely oil emulsion droplets and casein micelles, native protein particles present in milk. Soybean oil in water emulsions and casein dispersions were digested in vitro with simulated gastric and intestinal fluids, and the bioavailability of the extract was tested on Caco-2 cell monolayers. The apical and basolateral compartments and the cell lysates were further analyzed for carnosic acid and c...
Currently, many consumers search for food with functional characteristics beyond their nutritional ...
Nowadays, research on bioactive substances of plant has earned a growing interest in industries such...
Encapsulation protects sensitive food ingredients against oxygen, heat, moisture, pH and it masks th...
Rosmarinus officinalis L., commonly referred as rosemary, is native of the Mediterranean region bein...
This is an open access article distributed under the terms of the Creative Commons Attribution Licen...
Rosemary (Rosmarinus officinalis) is grown throughout the world and is widely used as a medicinal he...
In the present work, four green processes have been compared to evaluate their potential to obtain r...
Rosemary bioactivity is correlated with the presence of phenolic diterpenes (carnosic acid, carnosol...
Rosemary leaves extract are known to have significant antioxidant properties and are widely used in ...
Resumen del póster presentado al XVI Scientific Meeting of the Spanish Society of Chromatography and...
Previously, carnosic acid and carnosol have demonstrated anti-proliferative activity against differe...
Active packaging is designed to interact with foods by releasing active components with biological p...
The anti-inflammatory activity of the basolateral fraction of Caco-2 cells exposed to a rosemary sup...
In the present work, four green processes have been compared to evaluate their potential to obtain r...
In the present work, four green processes have been compared to evaluate their potential to obtain r...
Currently, many consumers search for food with functional characteristics beyond their nutritional ...
Nowadays, research on bioactive substances of plant has earned a growing interest in industries such...
Encapsulation protects sensitive food ingredients against oxygen, heat, moisture, pH and it masks th...
Rosmarinus officinalis L., commonly referred as rosemary, is native of the Mediterranean region bein...
This is an open access article distributed under the terms of the Creative Commons Attribution Licen...
Rosemary (Rosmarinus officinalis) is grown throughout the world and is widely used as a medicinal he...
In the present work, four green processes have been compared to evaluate their potential to obtain r...
Rosemary bioactivity is correlated with the presence of phenolic diterpenes (carnosic acid, carnosol...
Rosemary leaves extract are known to have significant antioxidant properties and are widely used in ...
Resumen del póster presentado al XVI Scientific Meeting of the Spanish Society of Chromatography and...
Previously, carnosic acid and carnosol have demonstrated anti-proliferative activity against differe...
Active packaging is designed to interact with foods by releasing active components with biological p...
The anti-inflammatory activity of the basolateral fraction of Caco-2 cells exposed to a rosemary sup...
In the present work, four green processes have been compared to evaluate their potential to obtain r...
In the present work, four green processes have been compared to evaluate their potential to obtain r...
Currently, many consumers search for food with functional characteristics beyond their nutritional ...
Nowadays, research on bioactive substances of plant has earned a growing interest in industries such...
Encapsulation protects sensitive food ingredients against oxygen, heat, moisture, pH and it masks th...