Nanotechnology improves delivery efficiency and bioavailability of tea polyphenols.

Tea polyphenols (TPP) have shown various biological activities. However, due to their poor stability in the gastrointestinal (GI) tract, TPP exhibit low absorption and bioavailability which limit their applications in food fields. Recently, several studies have focused on the utilization of nanotechnology to solve these problems. In this review, we introduced the embedding materials and methods of TPP-loaded nanoparticles and the potential mechanisms for improving bioavailability, such as to protect TPP from pH stress, enzymes and ions of the GI tract, and increase of the permeability. Furthermore, future challenges and application prospects of nanoparticles as carriers for the delivery of TPP were also discussed. PRACTICAL APPLICATIONS: Nanotechnology is currently an emerging field in food science, which can be employed to increase the systemic delivery and bioavailability of phytochemicals. Due to the improved bioavailability, TPP-loaded nanoparticles can be developed as potential functional food. A better understanding of the nano-embedding technology and the potential mechanisms will allow us to better utilize nanomaterials to increase the bioavailability of TPP and expand their applications. © 2020 Wiley Periodicals LLC.

Citation

Chunyan Yin, Lu Cheng, Xin Zhang, Zufang Wu. Nanotechnology improves delivery efficiency and bioavailability of tea polyphenols. Journal of food biochemistry. 2020 Sep;44(9):e13380

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PMID: 32667062

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