The Optimization of Gel Preparations Using the Active Compounds of Arabica Coffee Ground Nanoparticles

• প্রধান লেখক: Salfauqi Nurman (লেখক), Ruka Yulia (লেখক), Irmayanti (লেখক), Erliza Noor (লেখক), Titi Candra Sunarti (লেখক)
• বিন্যাস: গ্রন্থ
• প্রকাশিত: MDPI AG, 2019-11-01T00:00:00Z.
• বিষয়গুলি: article
• অনলাইন ব্যবহার করুন: Connect to this object online.

Arabica coffee (<i>Coffea arabica</i> L.) ground nanoparticles contain phenolics compounds that have anti-inflammatory effects, so they can be used as sources of active compounds in anti-inflammatory gel preparations. This study aims to determine the optimum formulation of anti-inflammat...