Fucoxanthin, a Functional Food Ingredient: Challenges in Bioavailability.

IF 4.6 3区 医学 Q1 NUTRITION & DIETETICS Current Nutrition Reports Pub Date : 2023-12-01 Epub Date: 2023-08-29 DOI:10.1007/s13668-023-00492-x
Vanessa Fernandes, Bangera Sheshappa Mamatha
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Abstract

Purpose of review: Fucoxanthin is an orange-red xanthophyll carotenoid found in brown seaweeds and known for its many bioactive properties. In recent years, the bioactive properties of fucoxanthin have been widely explored, making it a compound of immense interest for various health applications like anti-cancer, anti-tumour, anti-diabetic and anti-obesity properties. However, the poor bioavailability and instability of fucoxanthin in the gastrointestinal tract have major limitations. Encapsulation is a promising approach to overcome these challenges by enclosing fucoxanthin in a protective layer, such as liposomes or nano-particles. Encapsulation can improve the stability of fucoxanthin by protecting it from exposure to heat, pH, illumination, gastric acids and enzymes that can accelerate its degradation.

Recent findings: Studies have shown that lipid-based encapsulation systems such as liposomes or nano-structured lipid carriers may solubilise fucoxanthin and enhance its bioavailability (from 25 to 61.2%). In addition, encapsulation can also improve the solubility of hydrophobic fucoxanthin, which is important for its absorption and bioavailability. This review highlights the challenges involved in the absorption of fucoxanthin in the living system, role of micro- and nano-encapsulation of fucoxanthin and their potential to enhance intestinal absorption.

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功能性食品成分--岩藻黄质:生物利用率的挑战。
综述的目的:岩藻黄质是一种存在于褐色海藻中的橙红色类黄素,因其多种生物活性特性而闻名。近年来,人们对其生物活性特性进行了广泛的探索,使其成为一种在抗癌、抗肿瘤、抗糖尿病和抗肥胖等各种健康应用方面具有巨大价值的化合物。然而,葫芦黄素在胃肠道中的生物利用率低和不稳定性是其主要局限性。封装是克服这些挑战的一种很有前景的方法,它可以将狐黄素包裹在脂质体或纳米颗粒等保护层中。封装可以提高狐黄素的稳定性,使其免受热量、pH值、光照、胃酸和酶的影响,这些因素都会加速狐黄素的降解:研究表明,脂质体或纳米结构脂质载体等脂基封装系统可溶解狐黄素并提高其生物利用率(从 25% 提高到 61.2%)。此外,封装还可以提高疏水性狐黄素的溶解度,这对其吸收和生物利用率非常重要。本综述强调了在生物系统中吸收狐黄素所面临的挑战、狐黄素微胶囊和纳米胶囊的作用及其促进肠道吸收的潜力。
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来源期刊
Current Nutrition Reports
Current Nutrition Reports Agricultural and Biological Sciences-Food Science
CiteScore
7.70
自引率
2.00%
发文量
59
期刊介绍: This journal aims to provide comprehensive review articles that emphasize significant developments in nutrition research emerging in recent publications. By presenting clear, insightful, balanced contributions by international experts, the journal intends to discuss the influence of nutrition on major health conditions such as diabetes, cardiovascular disease, cancer, and obesity, as well as the impact of nutrition on genetics, metabolic function, and public health. We accomplish this aim by appointing international authorities to serve as Section Editors in key subject areas across the field. Section Editors select topics for which leading experts contribute comprehensive review articles that emphasize new developments and recently published papers of major importance, highlighted by annotated reference lists. We also provide commentaries from well-known figures in the field, and an Editorial Board of more than 25 internationally diverse members reviews the annual table of contents, suggests topics of special importance to their country/region, and ensures that topics and current and include emerging research.
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