Excipient nanoemulsions for improving oral bioavailability of bioactives

摘要: The oral bioavailability of many hydrophobic bioactive compounds found in natural food products (such as vitamins and nutraceuticals fruits vegetables) is relatively low due to their bioaccessibility, chemical instability, or poor absorption. Most previous research has therefore focused on the design delivery systems incorporate isolated into products. However, a more sustainable cost-effect approach enhancing functionality leave them within environment, but specifically excipient foods that enhance bioavailability. Excipient typically do not have themselves they capacity nutrients present by altering absorption, and/or transformation. In this review article we use nanoemulsions for increasing components from vegetables. Nanoemulsions several advantages over other application, such ability hydrophilic, amphiphilic, lipophilic ingredients, high physical stability, rapid gastrointestinal digestibility. design, fabrication, application will be described article.