Behind Resveratrol Stabilization by Carboxymethylated (1,3/1,6)-β-d-Glucan: Does the Polyphenol Play a Role in Polymer Structural Organization?

Behind Resveratrol Stabilization by Carboxymethylated (1,3/1,6)-β-d-Glucan: Does the Polyphenol Play a Role in Polymer Structural Organization?

Resveratrol stability in solution can be improved by combining the polyphenol with carboxymethylated (1,3/1,6)-β-d-glucan (CM-glucan), a carbohydrate polymer widely used in the food and pharmaceutical industries. The present work was undertaken to elucidate the mechanism behind this stabilizing effe...

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Bibliographic Details
Main Authors: Antonio Francioso, Simone Dinarelli, Marco Girasole, Laura Cervoni, Maria d’Erme, Francesco Mura, Alberto Boffi, Elita Montanari, Luciana Mosca
Format: Article
Language:English
Published: MDPI AG 2017-09-01
Series:International Journal of Molecular Sciences
Subjects:
CM-glucan
resveratrol
supramolecular chemistry
spectroscopy
calorimetry
AFM
SEM
Online Access:https://www.mdpi.com/1422-0067/18/9/2006

Internet

https://www.mdpi.com/1422-0067/18/9/2006

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