Nano-encapsulation of polyphenolics
Nesrine M Hegazi
National Research Center, Egypt
: J Pharm Drug Deliv Res
Abstract
Phenolics and their glycosides have received during the last few decades, an increasing attention from chemists and pharmacologists. Previous comprehensive studies proved that plant phenols possess diverse effect on biological systems. The diversity of their structures is the basis of the recent increase in the detection of the various biological and pharmacological activities which have been extensively researched such as antitumor, antibacterial, enzyme inhibitory, anti-hepatotoxic, antioxidant, anti-allergic, antiinflammatory, anti-osteoporotic, analgesic, antiviral and immunomodulating. These abilities make polyphenols interesting for the treatment of various diseases like inflammation or cancer, but also for anti-ageing purposes in cosmetic formulations, or for nutraceutical applications. Unfortunately, these compounds lack long-term stability as they are very sensitive to light and heat. Moreover, polyphenols often present a poor biodisponibility mainly due to low water solubility. Lastly, many of these molecules possess a very astringent and bitter taste, which limits their use in food or in oral medications. To circumvent these drawbacks, delivery systems have been developed, and among them, encapsulation would appear to be a promising approach. Therefore, the administration of phenolic compounds requires the formulation of a finished protecting product able to maintain the structural integrity of the polyphenol until the consumption or the administration, mask its taste, increase its water solubility and bioavailability, and convey it precisely towards a physiological target. Among the existing stabilization methods, encapsulation is an interesting means. The use of encapsulated polyphenols instead of free compounds was the source of numerous works.
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