Review article: emulsifiers in the food supply and implications for gastrointestinal disease

Dietary exposures for the safety assessment of seven emulsifiers commonly added to foods in the United States and implications for safety

(2017) Romina Shah et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Dietary emulsifiers directly alter human microbiota composition and gene expression ex vivo potentiating intestinal inflammation

(2017) Benoit Chassaing et al.   GUT

Soybean polar lipids differently impact adipose tissue inflammation and the endotoxin transporters LBP and sCD14 in flaxseed vs. palm oil-rich diets

(2017) Manon Lecomte et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Immune-enhancing activity of phosvitin by stimulating the production of pro-inflammatory mediator

(2017) J. H Lee et al.   POULTRY SCIENCE

Dietary exposure to emulsifiers and detergents and the prevalence of cardiovascular disease

(2017) J M Rhodes   QJM-AN INTERNATIONAL JOURNAL OF MEDICINE

Microbiome, trimethylamine N-oxide, and cardiometabolic disease

(2017) W.H. Wilson Tang et al.   Translational Research

Dietary emulsifiers from milk and soybean differently impact adiposity and inflammation in association with modulation of colonic goblet cells in high-fat fed mice

(2015) Manon Lecomte et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

(2015) Benoit Chassaing et al.   NATURE

The oral bioavailability of curcuminoids in healthy humans is markedly enhanced by micellar solubilisation but not further improved by simultaneous ingestion of sesamin, ferulic acid, naringenin and xanthohumol

(2015) Alexa Kocher et al.   Journal of Functional Foods

Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate

(2015) Liqiang Zou et al.   Food & Function

The oral bioavailability of curcumin from micronized powder and liquid micelles is significantly increased in healthy humans and differs between sexes

(2014) Christina Schiborr et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effect of anionic macromolecules on intestinal permeability of furosemide

(2013) Hadi Valizadeh et al.   DRUG DEVELOPMENT AND INDUSTRIAL PHARMACY

In Vitro Degradation and Fermentation of Three Dietary Fiber Sources by Human Colonic Bacteria

(2013) Donna Z. Bliss et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Translocation of Crohn's disease Escherichia coli across M-cells: contrasting effects of soluble plant fibres and emulsifiers

(2010) C. L. Roberts et al.   GUT

Surfactants Used in Food Industry: A Review

(2009) Iva Kralova et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Bacterial Overgrowth and Inflammation of Small Intestine After Carboxymethylcellulose Ingestion in Genetically Susceptible Mice

(2008) Alexander Swidsinski et al.   INFLAMMATORY BOWEL DISEASES