Institute of Research and Development, Duy Tan University, Da Nang, Viet Nam; School of Engineering & Technology, Duy Tan University, Da Nang, Viet Nam.
Department of Biology, Faculty of Science, University of Tabuk, Tabuk 71491, Saudi Arabia.
Food Chem. 2025 Feb 1;464(Pt 3):141762. doi: 10.1016/j.foodchem.2024.141762. Epub 2024 Oct 24.
Various bodily functions are maintained, and health benefits are provided by food-derived bioactive components. Fruits and vegetables contain numerous beneficial components, including vitamins, minerals, antioxidants, enzymes, and phytonutrients. However, the body's ability to absorb these substances at a given rate and degree frequently limits their bioavailability. If food-derived bio actives are used as therapeutic or dietary interventions, this limitation can result in low efficacy and suboptimal results. Recently, nanotechnology has been a useful method for increasing the bioavailability of bioactive compounds produced from food. Active ingredients can be delivered and absorbed more efficiently with the help of nanotechnology. By altering their size or surface properties, bioactive components can be made more soluble, permeable, and bioavailable through nanotechnology. The present review will provide an overview of the various bioactive components, the application of nanotechnology to improve the availability of bioactive molecules to humans and animals, and the challenges and safety concerns associated with nanotechnology in the production of food-derived bioactive molecules.
各种身体功能得以维持，而食物来源的生物活性成分则提供了健康益处。水果和蔬菜含有许多有益成分，包括维生素、矿物质、抗氧化剂、酶和植物营养素。然而，身体吸收这些物质的能力在一定程度上受到限制，这限制了它们的生物利用度。如果将食物来源的生物活性物质用作治疗或饮食干预措施，这种限制可能会导致疗效降低和结果不理想。最近，纳米技术已成为提高食物中生物活性化合物生物利用度的一种有用方法。通过纳米技术的帮助，活性成分可以更有效地传递和吸收。通过改变生物活性成分的大小或表面特性，可以通过纳米技术使它们更易溶解、更具渗透性和生物利用度。本综述将概述各种生物活性成分，纳米技术在提高生物活性分子对人类和动物的可用性方面的应用，以及纳米技术在生产食物来源的生物活性分子方面所带来的挑战和安全问题。
