使用维生素A包封治疗眼部异常的配方和稳定性增强:一项科学综述

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY international food research journal Pub Date : 2023-06-21 DOI:10.47836/ifrj.30.3.02
C. Chandan, H. A. Pardhe, K. Nagappan, B. Sushma, M. Jeyaprakash
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引用次数: 0

摘要

维生素A、视黄醇活性与眼睛健康之间的关系已简要阐明。根据某些报告,维生素A和视黄醇活性可以帮助克服维生素A不足,即干眼症。本文综述了维生素A的来源、β-胡萝卜素和β-隐黄质在维生素A代谢中的作用、视黄醇与干眼症的关系以及维生素A在缓解干眼症中的新应用。维生素A和它的前体是敏感的,暴露在光或氧下可能会失去它们的生物活性。在这种情况下,胶囊化可以作为一种保护策略,在不利条件下增强维生素a的生物学功能。鉴于维生素A和视黄醇活性与干眼症有长期的联系,本文就维生素A的摄入与其前体的关系以及维生素A对干眼症的生理作用进行了探讨。总之,应强调使用游离和胶囊形式的维生素A来预防维生素A缺乏症和治疗干眼症的进一步研究。
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Formulation and stability enhancement using vitamin A encapsulation in ocular abnormalities: A scientific review
The relationship between vitamin A, retinol activity, and eye health has been briefly elucidated. Based on certain reports, vitamin A and retinol activity can help overcome vitamin A insufficiency i.e., xerophthalmia. The present review assesses vitamin A sources, β-carotene and β-cryptoxanthin in vitamin A metabolism, retinol and xerophthalmia, and new application of vitamin A in mitigating xerophthalmia. Vitamin A and its precursors are sensitive, and could lose their biological activity when exposed to light or oxygen. In this context, encapsulation may act as a protection strategy for enhancing vitamin A's biological functions under adverse conditions. With the belief that vitamin A and retinol activity have a long-term association with xerophthalmia, the present review discusses the relationship between vitamin A consumption and its precursors, as well as the physiological effects of vitamin A on xerophthalmia. In conclusion, further research using free and encapsulated forms of vitamin A to prevent vitamin A deficiency and manage xerophthalmia should be emphasised.
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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