Improving bioavailability of polyphenols using nano delivery systems based on food polymers

AGUIRRE, A.; BORNEO, R

Polyphenols in Plants

Elsevier

Lugar: Oxford; Año: 2019; p. 59 - 65

Polyphenols are ubiquitous in nature. Many foods (Fruits, vegetables, legumes, cereals, cocoa, coffee, tea, and wine) are rich in polyphenols. Polyphenols have well documented health benefits. However, bioavailability of polyphenols is limited after ingestion because of their low water solubilities, instability at low pH values, easiness of degradation, and difficulties for absorption in the small intestine. Nanoparticles can be used to increase the bioavailaility of poliphenols. The objective of this chapter is to present succinctly the health benefits of polyphenols, the use of nanoparticles as a vehicle to improve polyphenol bioavailability, and the main food-derived polymers used as nanodelivery systems for polyphenols.