| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2079681 | Current Opinion in Food Science | 2015 | 6 Pages |
•Food matrix design can improve the bioavailability of nutraceuticals.•Particle-based delivery systems are available to encapsulate nutraceuticals.•Functional foods contain nutraceuticals within the food matrix.•Excipient foods consumed with other foods boost nutraceutical bioavailability.
Recent advances in the design of food matrices to improve the bioavailability of bioactive food components, such as nutraceuticals and vitamins, are reviewed. Nutraceuticals may be isolated from their natural origin and then incorporated into functional food products as functional ingredients. In this case, specially designed colloidal delivery systems are often needed to improve their dispersibility, stability, food compatibility, and bioavailability. Alternatively, nutraceuticals may be delivered as part of natural foods, such as fruits and vegetables. In this case, their bioavailability can be improved by consuming them with food matrices specifically designed to increase their bioavailability, that is, excipient foods. The utility of a new scheme (NuBACS) for classifying the major factors limiting the oral bioavailability of nutraceuticals is also highlighted.
Graphical abstractFunctional foods and excipient foods can be designed to improve nutraceutical bioavailability.Figure optionsDownload full-size imageDownload as PowerPoint slide
