Physico-chemical characterization of succinyl chitosan-stabilized liposomes for the oral co-delivery of quercetin and resveratrol

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• 作者：Carla Caddeo^a ; ^{caddeoc@unica.it} ; Ramon Pons^b ; Claudia Carbone^c ; Xavier Fernà ; ndez-Busquets^d ; ^e ; Maria Cristina Cardia^a ; Anna Maria Maccioni^a ; Anna Maria Fadda^a ; Maria Manconi^a
• 关键词：Succinyl-chitosan ; Quercetin ; Resveratrol ; Liposome ; Antioxidant ; Oral delivery
• 刊名：Carbohydrate Polymers
• 出版年：2017
• 出版时间：10 February 2017
• 年：2017
• 卷：157
• 期：Complete
• 页码：1853-1861
• 全文大小：2310 K
• 卷排序：157

文摘

Chitosan was succinylated and used to form a protective shell onto liposomes. Succinyl-chitosan liposomes were conceived for the oral delivery of quercetin and resveratrol. Succinyl-chitosan increased the physical stability of the vesicular system. Succinyl-chitosan increased the release of the polyphenols at intestinal pH.