Delivery of Magnolia bark extract in nanoemulsions formed by high and low energy methods improves the bioavailability of Honokiol and Magnolol.

Honokiol (HK) and Magnolol (MG), isomers found in Magnolia officinalis bark extract (MBE), possess bioactive properties attributed to their biphenolic structure. However, their low polarity results in poor oral absorption, limiting their bioavailability. To enhance their systemic absorption after passing through the digestive tract, efficient carrier systems are essential.

Betulinic Acid Nanogels: Rheological, Microstructural Characterization and Evaluation of their Anti-inflammatory Activity.

Background: Betulinic Acid (BA) is a lipophilic compound with proven beneficial results in topical inflammation. Nanogels (NG) are carriers of bioactive compounds with properties that make them good candidates to treat skin diseases.

Objective: The objective of this study was to evaluate the anti-inflammatory activity of BA carried in NG.

Anti-inflammatory Activity of Curcumin in Gel Carriers on Mice with Atrial Edema.

Curcumin is a bioactive compound with proven antioxidant and anti-inflammatory activities, but has low water solubility and dermal absorption. The inflammatory process is considered as the biological response to damage induced by various stimuli. If this process fails to self-regulate, it becomes a potential risk of cancer.

Physicochemical properties of nixtamalized corn flours with and without germ.

This research studied the influence of the germ components on the physicochemical properties of cooked corn and nixtamalized corn flours as a function of the calcium hydroxide content (from 0 to 2.1 w/w) and steeping time (between 0 and 9h). A linear relationship was found between calcium content in germ and steeping time used during nixtamalization process.

Analysis of the pasting profile in corn starch: Structural, morphological, and thermal transformations, Part I.

This work is focused on the understanding of the apparent viscosity profile of corn starch, in terms of the physicochemical and morphological changes that take place during the thermal profile of starch-water suspension to its respective gel formation. A mathematical model was used to obtain the experimental operating conditions that satisfy the Froude number. Freeze drying samples are studied in different stages along the pasting profile.