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dc.contributor.authorBisht, Akshay
dc.descriptionEnbargoed until 28 June 2021en_US
dc.description.abstractThe consumption of bioactive compounds is increasingly becoming popular due to their beneficial effects on health and wellbeing. The anti-inflammatory properties of bioactives such as curcumin are well established. However, curcumin has low bioavailability, hence it is frequently consumed in capsules to enable the delivery of the required dosage to achieve optimum health benefits. Synergistic effects may be achieved by combining curcumin with other anti-inflammatory bioactive compounds. Recent investigations on lupeol and chlorogenic acid (CGA) have reported that these bioactive compounds show similar therapeutic benefits to curcumin. Furthermore, delivery of bioactives via a food matrix, such as fermented coconut yogurt, may improve bioavailability. Thus, this research investigated the potential of an anti-inflammatory combination of curcumin with CGA or lupeol with the objective of developing coconut yogurt to deliver the combined bioactives to humans.--Shortened abstracten_US
dc.publisherMassey Universityen_US
dc.rightsThe Authoren_US
dc.subjectFunctional foodsen_US
dc.subjectBioactive compoundsen_US
dc.subjectChlorogenic aciden_US
dc.subjectTherapeutic useen_US
dc.titleDevelopment of a novel functional yogurt containing anti-inflammatory bioactive compounds : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand. EMBARGOED until 28 June 2021.en_US
dc.typeThesisen_US Technologyen_US of Food Technology (MFoodTech)en_US
dc.subject.anzsrc300607 Food technologyen

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