Effects of lipid-based encapsulation on the bioaccessibility and bioavailability of phenolic compounds
- verfasst von
- 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.
- Organisationseinheit(en)
-
Institut für Lebensmittelwissenschaft und Humanernährung
Molekulare Lebensmittelchemie und -entwicklung
- Externe Organisation(en)
-
Technische Universität Istanbul
- Typ
- Artikel
- Journal
- Molecules
- Band
- 25
- ISSN
- 1420-3049
- Publikationsdatum
- 26.11.2020
- Publikationsstatus
- Veröffentlicht
- Peer-reviewed
- Ja
- ASJC Scopus Sachgebiete
- Wirkstoffforschung, Analytische Chemie, Chemie (sonstige), Molekularmedizin, Physikalische und Theoretische Chemie, Pharmazeutische Wissenschaften, Organische Chemie
- Elektronische Version(en)
-
https://doi.org/10.3390/molecules25235545 (Zugang:
Offen)
