Current Nutrition & Food Science, 12(
1): 12-22.
Author(s): Dinesh Kumar Vivekanandhan,
Priya Ranjan Prasad Verma and
Sandeep Kumar Singh.
Affiliation: Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology, Mesra, Ranchi, Jharkand-835215, Índia.
Abstract
Background: Investigation on and the utilization of polyphenols, acquire presently attracted major fascination about the functional foods, nutraceutical and pharmaceutical industries, owing to their prospective health advantages to mankind.
Limitation of Polyphenols: Nevertheless, the utilization of polyphenols appears to be limited because of their low aqueous solubility, minimal oral bioavailability and short biological half life. These issues limit the bioaccessibility and potential health benefits of this polyphenol in pharmaceutical products.
Conclusion: Recently, various encapsulation technologies are designed for enhancing the solubility, bioavailability and controlled release of polyphenols. In this review, we have discussed various formulation strategies used for the polyphenols to overcome the drawbacks associated with poor stability and bioavailability.
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