{"title":"提高辅酶Q10稳定性、生物利用度和生物活性的微纳米传递系统研究进展。","authors":"Ruoxuan Hong, Yahong Han, Shuai Chen","doi":"10.1080/10408398.2025.2450543","DOIUrl":null,"url":null,"abstract":"<p><p>Coenzyme Q<sub>10</sub> acts as a liposoluble quinone compound in mitochondrial oxidative phosphorylation, serving as an electron carrier and protecting the cell membrane structure as an antioxidant. Coenzyme Q<sub>10</sub> has notable health benefits, including anti-aging, anti-inflammatory, prevention of cardiovascular diseases, and assistance in cancer treatment. However, its poor water solubility, unstable chemical properties, and low bioavailability significantly limit its application. This article reviewed the design and development processes of various delivery systems for coenzyme Q<sub>10</sub>, discussing the advantages and disadvantages of different delivery systems and their improvement strategies, including improvements in the stability and accessibility of emulsions, achieving higher penetration rates for oleogels, and reducing the use of toxic substances in the production process of liposomes. The mechanisms behind coenzyme Q<sub>10</sub>'s low stability and bioavailability were analyzed, and the bioactivity and research prospects of coenzyme Q<sub>10</sub> were also discussed. In summary, this review offered valuable insights into the design and application of delivery systems for coenzyme Q<sub>10</sub>, which may provide a reference for its development and application in pharmaceuticals, cosmetics, health products, and other industries in the future.</p>","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":7.3000,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Advances in micro- and nano- delivery systems for increasing the stability, bioavailability and bioactivity of coenzyme Q<sub>10</sub>.\",\"authors\":\"Ruoxuan Hong, Yahong Han, Shuai Chen\",\"doi\":\"10.1080/10408398.2025.2450543\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Coenzyme Q<sub>10</sub> acts as a liposoluble quinone compound in mitochondrial oxidative phosphorylation, serving as an electron carrier and protecting the cell membrane structure as an antioxidant. Coenzyme Q<sub>10</sub> has notable health benefits, including anti-aging, anti-inflammatory, prevention of cardiovascular diseases, and assistance in cancer treatment. However, its poor water solubility, unstable chemical properties, and low bioavailability significantly limit its application. This article reviewed the design and development processes of various delivery systems for coenzyme Q<sub>10</sub>, discussing the advantages and disadvantages of different delivery systems and their improvement strategies, including improvements in the stability and accessibility of emulsions, achieving higher penetration rates for oleogels, and reducing the use of toxic substances in the production process of liposomes. The mechanisms behind coenzyme Q<sub>10</sub>'s low stability and bioavailability were analyzed, and the bioactivity and research prospects of coenzyme Q<sub>10</sub> were also discussed. In summary, this review offered valuable insights into the design and application of delivery systems for coenzyme Q<sub>10</sub>, which may provide a reference for its development and application in pharmaceuticals, cosmetics, health products, and other industries in the future.</p>\",\"PeriodicalId\":10767,\"journal\":{\"name\":\"Critical reviews in food science and nutrition\",\"volume\":\" \",\"pages\":\"1-18\"},\"PeriodicalIF\":7.3000,\"publicationDate\":\"2025-01-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Critical reviews in food science and nutrition\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/10408398.2025.2450543\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Critical reviews in food science and nutrition","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10408398.2025.2450543","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Advances in micro- and nano- delivery systems for increasing the stability, bioavailability and bioactivity of coenzyme Q10.
Coenzyme Q10 acts as a liposoluble quinone compound in mitochondrial oxidative phosphorylation, serving as an electron carrier and protecting the cell membrane structure as an antioxidant. Coenzyme Q10 has notable health benefits, including anti-aging, anti-inflammatory, prevention of cardiovascular diseases, and assistance in cancer treatment. However, its poor water solubility, unstable chemical properties, and low bioavailability significantly limit its application. This article reviewed the design and development processes of various delivery systems for coenzyme Q10, discussing the advantages and disadvantages of different delivery systems and their improvement strategies, including improvements in the stability and accessibility of emulsions, achieving higher penetration rates for oleogels, and reducing the use of toxic substances in the production process of liposomes. The mechanisms behind coenzyme Q10's low stability and bioavailability were analyzed, and the bioactivity and research prospects of coenzyme Q10 were also discussed. In summary, this review offered valuable insights into the design and application of delivery systems for coenzyme Q10, which may provide a reference for its development and application in pharmaceuticals, cosmetics, health products, and other industries in the future.
期刊介绍:
Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition.
With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.