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About this article

Title

PREPARATION AND CHARACTERIZATION OF EDIBLE OIL NANOEMULSIONS FOR ENHANCED STABILITY AND ORAL DELIVERY OF CURCUMIN

Keywords

Edible oil nanoemulsions, Nanoemulsion, Olive oil emulsions, Curcumin delivery system, Oral bioavailability, Release kinetics

DOI

10.22159/ijap.2018v10i6.28726

Date

22-11-2018

Additional Links

Manuscript Submission

Journal

International Journal of Applied Pharmaceutics
Vol 10, Issue 6 (Nov-Dec), 2018 Page: 139-146

Online ISSN

0975-7058

Authors & Affiliations

Jonathan Sampath Franklyne
Centre for Nanobiotechnology, Vellore Institute of Technology, Vellore-632014, India.
India

Abinaya Nadarajan
Centre for Nanobiotechnology, Vellore Institute of Technology, Vellore-632014, India.
India

Andrew Ebenazer
Centre for Nanobiotechnology, Vellore Institute of Technology, Vellore-632014, India.
India

Nisha Tiwari
Centre for Nanobiotechnology, Vellore Institute of Technology, Vellore-632014, India.
India

Amitava Mukherjee
Centre for Nanobiotechnology, Vellore Institute of Technology, Vellore-632014, India.
India

Natrajan Chandrasekaran
Senior Professor & Director Centre for Nanobiotechnology, Vellore Institute of Technology, Vellore-632014, India.
India


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