Effects of lipid-based encapsulation on the bioaccessibility and bioavailability of phenolic compounds
- authored by
- Gulay Ozkan, Tina Kostka, Tuba Esatbeyoglu, Esra Capanoglu
- Abstract
Phenolic compounds (quercetin, rutin, cyanidin, tangeretin, hesperetin, curcumin, resveratrol, etc.) are known to have health-promoting effects and they are accepted as one of the main proposed nutraceutical group. However, their application is limited owing to the problems related with their stability and water solubility as well as their low bioaccessibility and bioavailability. These limitations can be overcome by encapsulating phenolic compounds by physical, physicochemical and chemical encapsulation techniques. This review focuses on the effects of encapsulation, especially lipid-based techniques (emulsion/nanoemulsion, solid lipid nanoparticles, liposomes/nanoliposomes, etc.), on the digestibility characteristics of phenolic compounds in terms of bioaccessibility and bioavailability.
- Organisation(s)
-
Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development
- External Organisation(s)
-
Istanbul Technical University
- Type
- Article
- Journal
- Molecules
- Volume
- 25
- ISSN
- 1420-3049
- Publication date
- 26.11.2020
- Publication status
- Published
- Peer reviewed
- Yes
- ASJC Scopus subject areas
- Drug Discovery, Analytical Chemistry, Chemistry (miscellaneous), Molecular Medicine, Physical and Theoretical Chemistry, Pharmaceutical Science, Organic Chemistry
- Electronic version(s)
-
https://doi.org/10.3390/molecules25235545 (Access:
Open)
