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Nanotechnology: A Successful Approach to Improve Nutraceutical Bioavailability

  • Sneh Punia
  • Kawaljit Singh Sandhu
  • Maninder Kaur
  • Anil Kumar Siroha
Chapter
Part of the Nanotechnology in the Life Sciences book series (NALIS)

Abstract

Nutraceuticals are foods and food constituents that provide health benefits beyond basic nutrition. Most biologically active constituents—such as flavonoids, tannins, and terpenoids—are highly soluble in water but have low absorption because they are unable to cross the lipid membranes of the cells, have an excessively large molecular size, or are poorly absorbed, resulting in loss of bioavailability and efficacy. Nanotechnology provides an opportunity for new perspectives in all scientific and technological fields. Recent developments in nanoscience and nanotechnology are aimed at novel and innovative applications in the food sector; these initiatives are rather recent in comparison with the established use of nanotechnology in biomedical and pharmaceutical applications. Among these applications, nutraceuticals represent a fast-growing field in nanoresearch. It has been widely proposed to combine nutraceuticals with nanotechnology because nanostructured systems may be able to potentiate the action of plant extracts, reducing the required dose and side effects, and improving activity. The common biocompatible and biodegradable nanoparticles include nanoliposomes, nanoemulsions, lipid nanocarriers, micelles, and poly (lactide-co-glycolic acid) (PLGA) nanoparticles. The rapid growth of nutraceutical nanotechnology carries great promise to provide new and effective functional foods as a tool for preventing and possibly even curing disease.

Keywords

Nutraceuticals Bioavailability Liposomes Nanoemulsion Micelles Nanocarriers 

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© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Sneh Punia
    • 1
  • Kawaljit Singh Sandhu
    • 1
    • 2
  • Maninder Kaur
    • 3
  • Anil Kumar Siroha
    • 1
  1. 1.Department of Food Science and TechnologyChaudhary Devi Lal UniversitySirsaIndia
  2. 2.Department of Food Science and TechnologyMaharaja Ranjit Singh Punjab Technical UniversityBathindaIndia
  3. 3.Department of Food Science and TechnologyGuru Nanak Dev UniversityAmritsarIndia

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