Food macromolecule based nanodelivery systems for enhancing the bioavailability of polyphenols

Authors

B. Hu
X. Liu
C. Zhang
X. Zeng

Abstract

Diet polyphenols—primarily categorized into flavonoids (e.g., flavonols, flavones, flavan-3-ols, anthocyanidins, flavanones, and isoflavones) and nonflavonoids (with major subclasses of stilbenes and phenolic acids)—are reported to have health-promoting effects, such as antioxidant, antiinflammatory, anticarcinoma, antimicrobial, antiviral, and cardioprotective properties. However, their applications in functional foods or medicine are limited because of their inefficient systemic delivery and poor oral bioavailability. Epigallocatechin-3-gallate, curcumin, and resveratrol are the well-known representatives of the bioactive diet polyphenols but with poor bioavailability. Food macromolecule based nanoparticles have been fabricated using reassembled proteins, crosslinked polysaccharides, protein–polysaccharide conjugates (complexes), as well as emulsified lipid via safe procedures that could be applied in food. The human gastrointestinal digestion tract is the first place where the food grade macromolecule nanoparticles exert their effects on improving the bioavailability of diet polyphenols, via enhancing their solubility, preventing their degradation in the intestinal environment, elevating the permeation in small intestine, and even increasing their contents in the bloodstream. We contend that the stability and structure behaviors of nanocarriers in the gastrointestinal tract environment and the effects of nanoencapsulation on the metabolism of polyphenols warrant more focused attention in further studies. © 2016

Abstract Image

ScienceDirect Link

10.1016/j.jfda.2016.11.004

Recommended Citation

Hu, B.; Liu, X.; Zhang, C.; and Zeng, X. (2017) "Food macromolecule based nanodelivery systems for enhancing the bioavailability of polyphenols," Journal of Food and Drug Analysis: Vol. 25 : Iss. 1 , Article 14.
Available at: https://doi.org/10.1016/j.jfda.2016.11.004

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This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

Fulltext URL

https://www.sciencedirect.com/science/article/pii/S1021949816301739/pdfft?md5=95e735044dae359451f5f18b9750a182&pid=1-s2.0-S1021949816301739-main.pdf