Faculty of Food Science and Engineering, "Dunarea de Jos" University of Galati, Galati, Romania.
Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
Compr Rev Food Sci Food Saf. 2020 May;19(3):954-994. doi: 10.1111/1541-4337.12547. Epub 2020 Mar 4.
Nowadays, many consumers prefer foods with a high content of nutraceuticals that contribute to the prevention or healing of chronic diseases. Therefore, in recent years, more and more researchers have studied the bioefficiency, safety, and toxicity of nutraceutical-enriched foods. The key stage of nutraceutical bioefficiency is oral bioavailability, which involves the following processes: the release of nutraceuticals from food matrices or nanocarriers in gastrointestinal fluids, the solubilization of nutraceuticals and their interaction with other components of gastrointestinal fluids, the absorption of nutraceuticals by the epithelial layer, and the chemical and biochemical transformations into epithelial cells. These processes are endogenous factors that greatly influence the bioavailability of nutraceuticals. In addition to endogenous factors, the bioavailability of nutraceuticals is also affected by exogenous factors, such as: physicochemical properties of nutraceuticals, food matrix, food processing and storage, and so forth. Both the endogenous and exogenous factors are comprehensively analyzed in this review. Thus, the physicochemical and enzymatic processes involved in food digestion are described, highlighting the role of each stage of gastrointestinal tract (mouth, stomach, and intestine) in nutraceuticals bioaccessibility. The structure and functions of the mucus and epithelial layers, the mechanisms involved in the active and passive transport of nutraceuticals through the cell membrane, and phase I and phase II metabolism reactions are also discussed. Finally, this review focuses on several types of bioactive-loaded nanocarriers such as lipid-based, surfactant-based, and biopolymeric nanocarriers that improve the bioavailability of nutraceuticals.
如今，许多消费者更喜欢富含具有预防或治疗慢性病功能的营养保健品的食物。因此，近年来，越来越多的研究人员研究了富含营养保健品的食物的生物效率、安全性和毒性。营养保健品生物效率的关键阶段是口服生物利用度，它涉及以下过程：营养保健品从食物基质或纳米载体在胃肠道液中的释放、营养保健品的溶解及其与胃肠道液中其他成分的相互作用、营养保健品被上皮层吸收以及其在化学和生化转化为上皮细胞。这些过程是极大地影响营养保健品生物利用度的内在因素。除了内在因素外，营养保健品的生物利用度还受到外在因素的影响，例如：营养保健品的物理化学性质、食物基质、食品加工和储存等。本综述全面分析了内在和外在因素。因此，描述了食物消化中涉及的物理化学和酶过程，强调了胃肠道（口腔、胃和肠道）各阶段在营养保健品生物可及性中的作用。还讨论了黏液和上皮层的结构和功能、营养保健品通过细胞膜进行主动和被动转运的机制以及 I 相和 II 相代谢反应。最后，本综述重点介绍了几种类型的生物活性负载纳米载体，如基于脂质、基于表面活性剂和基于生物聚合物的纳米载体，它们可以提高营养保健品的生物利用度。
