Preparation and characterization of an oridonin and γ-cyclodextrin complex

Autor: Wei ZHOU, LV Xiaofan, Mengran HEI, Yanyan ZHAO, Zhenkun CUI, Hao ZHANG

Publikováno v: Food Science and Technology, Volume: 42, Article number: e68722, Published: 19 AUG 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Oridonin, a terpenoid with various biological functions, has limited uses in the functional food and pharmaceutical industries owing to its low water solubility. Previous studies have used cyclodextrin inclusion to improve its solubility. Herein, the

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