Comparison of Whole and Skim Milk as Loading Medium for Curcumin

dc.contributor.advisor	Tikekar, Rohan
dc.contributor.author	Blitzstein, Marc
dc.contributor.department	Department of Nutrition and Food Science	en_US
dc.date.accessioned	2018-02-16T16:12:08Z
dc.date.available	2018-02-16T16:12:08Z
dc.date.issued	2018-02-15
dc.description.abstract	Curcumin is known as a natural component of turmeric, which provides numerous health benefits due to its anti-inflammatory, antioxidant and antiseptic properties. However, the bioavailability of curcumin is limited partially due to its low solubility in water. While there are various delivery systems that have been examined to improve the loading and stability of curcumin, this study examines the usage of milk as a delivery system, specifically the usage of whole and skim milk.	en_US
dc.identifier	https://doi.org/10.13016/M2PN8XH29
dc.identifier.uri	http://hdl.handle.net/1903/20506
dc.language.iso	en_US	en_US
dc.relation.isAvailableAt	Digital Repository at the University of Maryland
dc.relation.isAvailableAt	University of Maryland (College Park, Md)
dc.subject	Curcumin, Milk, Skim milk, Whole milk	en_US
dc.title	Comparison of Whole and Skim Milk as Loading Medium for Curcumin	en_US
dc.type	Research Paper	en_US

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