Converting hydrophobic food ingredients possessing antitumor activity into amphiphilic excipient solubilizers
Food ingredients known to possess biological activity can be converted into excipients by ‘amphiphilization’. Taking the template of polyoxyethylated surfactants as an example, such food ingredients may be esterified and then polyethoxylated to enable them to function as 'enabling' excipie...
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| Format: | Article |
| Language: | English |
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International Pharmaceutical Excipients Council
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| Series: | Journal of Excipients and Food Chemicals |
| Online Access: | http://jefc.scholasticahq.com/article/929-converting-hydrophobic-food-ingredients-possessing-antitumor-activity-into-amphiphilic-excipient-solubilizers.pdf |