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Bioavailability is a critical pharmacological concept that measures the extent and rate at which an active drug ingredient or therapeutic moiety enters the systemic circulation, remaining unchanged. It's a pivotal factor in determining a drug's efficacy and safety.The Biopharmaceutics Classification System (BCS) plays an essential role in drug development by categorizing drugs into four classes based on their solubility and permeability. This classification aids in understanding drug absorption...
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Nanotechnology Approaches for Increasing Nutrient Bioavailability.

S M Jafari1, D J McClements2

  • 1Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

Advances in Food and Nutrition Research
|March 21, 2017
PubMed
Summary
This summary is machine-generated.

Encapsulating health-promoting nutraceuticals in nanoparticles enhances their delivery in functional foods. This nanotechnology improves solubility, stability, and bioavailability for better health outcomes.

Keywords:
BioavailabilityNanoencapsulationNanoparticlesNutraceuticalsNutrient delivery

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Area of Science:

  • Food Science and Technology
  • Nanotechnology
  • Nutraceuticals

Background:

  • Functional foods aim to improve health and performance using added ingredients like phenolic compounds, vitamins, and minerals.
  • Incorporating these nutraceuticals into foods is challenging due to poor solubility, flavor, stability, and low bioavailability.
  • Nanoparticle-based delivery systems offer a solution to overcome these challenges in food applications.

Purpose of the Study:

  • To explore the use of food-grade nanoparticles for enhancing nutraceutical performance in functional foods and beverages.
  • To review methods for fabricating nutraceutical-loaded nanoparticles.
  • To understand how nanoparticle characteristics influence nutraceutical bioavailability.

Main Methods:

  • Review of nanoparticle fabrication techniques including lipid formulations, natural nanocarriers, specialized equipment, and biopolymer nanoparticles.
  • Analysis of how nanoparticle size affects nutraceutical digestion, mucus penetration, and cellular uptake.
  • Discussion on formulating nanoparticles for targeted release within the gastrointestinal tract.

Main Results:

  • Decreasing nanoparticle size generally increases the bioavailability of encapsulated bioactive agents.
  • Nanoparticles can be engineered for controlled release of nutraceuticals at specific gastrointestinal locations.
  • Various food-grade materials and techniques can be employed to create effective nutraceutical delivery systems.

Conclusions:

  • Food-grade nanoparticles are a promising strategy to improve the efficacy of nutraceuticals in functional foods.
  • Nanotechnology can overcome key limitations of incorporating health-promoting ingredients into food products.
  • Further research into nanoparticle formulation and characterization will optimize their use in the food industry.