ArticleFoods (Basel, Switzerland)2019
Formation of Food Grade Microemulsion with Rice Glycosphingolipids to Enhance the Oral Absorption of Coenzyme Q10.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
6 citing papers in PubMed, 13 citations in OpenAlex.
- Food-Grade Microemulsion for High-Loading Octacosanol: Formulation Optimization, Characterization, and Biological Evaluation.Foods (Basel, Switzerland) · 2026Article
- A Comprehensive Update on Nanotechnology in Functional Food Developments: Recent Updates, Challenges, and Future Perspectives.Recent patents on nanotechnology · 2025Review
- Preparation and In Vitro Characterization of Alkyl Polyglucoside-Based Microemulsion for Topical Administration of Curcumin.Pharmaceutics · 2023Article
- Nano Functional Food: Opportunities, Development, and Future Perspectives.International journal of molecular sciences · 2022Review
- Incorporation of the nanoencapsulated polyphenolic extract ofFood science & nutrition · 2020Article
- Topical Delivery of Coenzyme Q10-Loaded Microemulsion for Skin Regeneration.Pharmaceutics · 2020Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
The purpose of this study is to examine the possible use of rice glycosphingolipids (RGSLs) as an emulsifier to form food grade microemulsions (mean particle size, 10-20 nm) and improve the absorption of CoQ10 with a poor solubility property by prepared emulsion. Because RGSLs could act as an auxiliary emulsifying agent, its addition to the surfactant/oil mixture decreased the emulsion's particle size. This suggests that RGSLs exist between the water and oil phases to decrease oil droplet size via reduced interfacial tension. CoQ10-loaded microemulsion was also successfully prepared with RGSLs and powdered after freeze-drying with a cryoprotectant. CoQ10's solubility in freeze-dried particles was dramatically improved compared to that of CoQ10 powder. Moreover, oral absorption of CoQ10 was significantly enhanced when administered via CoQ10-loaded microemulsion. The area under the plasma concentration-time curve for the microemulsion improved up to seven-fold compared to CoQ10 powder. The use of RGSLs could, therefore, be an effective processing technique for improving CoQ10's solubility and absorption.
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Registered trials
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