Capsaicin stability and bio-accessibility affected by complexation with high-amylose corn starch (HACS)

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 2021 English Publisher:Royal Society of Chemistry (RSC)Journal:Food & Function, volume 12, pages 6,992-7,000 (issn: 2042-6496, eissn: 2042-650X,

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Authors: Sivan Isaschar-Ovdat; Carmit Shani-Levi; Uri Lesmes;

doi: 10.1039/d1fo00258a

pmid: 34137750

Capsaicin stability and bio-accessibility affected by complexation with high-amylose corn starch (HACS)

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Abstract

Delivery of pungent bioactives such as capsaicin from hot peppers can be achieved with starch architectures.

Related Organizations

Technion – Israel Institute of Technology
Israel

Keywords

Adult, Biological Availability, Starch, Models, Biological, Zea mays, Nanostructures, Drug Stability, Humans, Digestion, Amylose, Capsaicin, Aged

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