Nutraceuticals and food-grade lipid nanoparticles: From natural sources to a circular bioeconomy approach
EntityUAM. Departamento de Química Física Aplicada
10.3390/foods11152318Foods 11.15 (2022): 2318
Funded byThis work received the funding support from Santander/Autonoma University of Madrid, granted to the first author
SubjectsNanocrystal; Tristearin; Polydispersity; Física; Química
Rights© 2022 by the authors
Esta obra está bajo una Licencia Creative Commons Atribución 4.0 Internacional.
Nutraceuticals have gained increasing attention over the last years due to their potential value as therapeutic compounds formulated from natural sources. For instance, there is a wide range of literature about the cardioprotective properties of omega-3 lipids and the antioxidant value of some phenolic compounds, which are related to antitumoral activity. However, the value of nutraceuticals can be limited by their instability under gastric pH and intestinal fluids, their low solubility and absorption. That is why encapsulation is a crucial step in nutraceutical design. In fact, pharmaceutical nanotechnology improves nutraceutical stability and bioavailability through the design and production of efficient nanoparticles (NPs). Lipid nanoparticles protect the bioactive compounds from light and external damage, including the gastric and intestinal conditions, providing a retarded delivery in the target area and guaranteeing the expected therapeutic effect of the nutraceutical. This review will focus on the key aspects of the encapsulation of bioactive compounds into lipid nanoparticles, exploring the pharmaceutical production methods available for the synthesis of NPs containing nutraceuticals. Moreover, the most common nutraceuticals will be discussed, considering the bioactive compounds, their natural source and the described biological properties
Google Scholar:Blanco Llamero, Cristina - Fonseca, Joel - Durazzo, Alessandra - Lucarini, Massimo - Santini, Antonello - Señorans Rodríguez, Fco. Javier - Souto, Eliana B.
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