ArticleFoods (Basel, Switzerland)2025
Study of the Stability and Anti-Inflammatory Activity of Paeonol-Oleanolic Acid Liposomes by Microfluidic Technology.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Self-Assembled Carrier-Free Nanostructures of Anemoside B4 and Oleanolic Acid Alleviate Intestinal Injury Induced by IntraperitonealAntioxidants (Basel, Switzerland) · 2026Article
- Polymeric Nanocarriers and Polymer-Assisted Delivery Platforms for Oleanolic Acid: Design Strategies, Controlled Release, Translational Challenges, and Clinical Perspectives.Micromachines · 2026Review
- Review
- Oleanolic acid cubic liquid crystal nanoparticle-based thermosensitive gel attenuates knee osteoarthritis symptoms in rats.Frontiers in pharmacology · 2025Article
Corrections and comments
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Authors and funding
11 authors.
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Abstract
(1) Background: This study used a microfluidic approach to prepare paeonol (PAE) liposomes with oleanolic acid (PAE-ONLs) instead of cholesterol (PAE-CNLs), aiming to reduce cholesterol levels and enhance stability and anti-inflammatory activity. (2) Methods: The liposome formula was optimized, characterized, and tested for anti-inflammatory activities in zebrafish and RAW 264.7 macrophages, utilizing various stability and molecular interaction methods. (3) Results: The best PAE-ONL preparation conditions were 10.25 mg/mL of soy lecithin, 0.82 mg/mL of oleanolic acid, and 0.22% (wt%) of Tween 80, with an
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