Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology
| Autor: | Zhenlin Han, Seid Mahdi Jafari, Jinxiang Wu, Meng Zhao, Xiaozhen Tang, Xuguang Qiao, Ipek Süntar, Zhonglu Niu, Li Ningyang, Xueli Zhang, Lu Xiaoming, Chaofan Wang, Jianbo Xiao, Jesus Simal-Gandara |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0303 health sciences
030309 nutrition & dietetics Chemistry food and beverages Nanotechnology 04 agricultural and veterinary sciences General Medicine 040401 food science Industrial and Manufacturing Engineering Bioavailability 03 medical and health sciences Human health 0404 agricultural biotechnology Circulation time Food Science |
| Popis: | This review highlights main bioactive compounds and important biological functions especially anticancer effects of the garlic. In addition, we review current literature on the stability and bioavailability of garlic components. Finally, this review aims to provide a potential strategy for using nanotechnology to increase the stability and solubility of garlic components, providing guidelines for the qualities of garlic products to improve their absorption and prevent their early degradation, and extend their circulation time in the body. The application of nanotechnology to improve the bioavailability and targeting of garlic compounds are expected to provide a theoretical basis for the functional components of garlic to treat human health. We review the improvement of bioavailability and bioactivity of garlic bioactive compounds via nanotechnology, which could promisingly overcome the limitations of conventional garlic products, and would be used to prevent and treat cancer and other diseases in the near future. |
| Databáze: | OpenAIRE |
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