Details

Autor(en) / Beteiligte

• Ramakrishnan, Sudha Rani
• Chelliah, Ramachandran
• Kwon, Joong-Ho
• Oh, Deog-Hwan
• Ganesan, Palanivel
• Asiri, Abdullah Mohamed
• Molina, Gustavo
• Inamuddin
• Pelissari, Franciele Maria

Titel

Cereal Bioactive Components and Nanoencapsulation Methods for Enhanced Bioavailability

Ist Teil von

• Food Applications of Nanotechnology, 2020, p.363-381

Auflage

1

Ort / Verlag

United Kingdom: CRC Press

Erscheinungsjahr

2020

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Cereals are the major food group that contains essential bioactive compounds, for instance, flavonoids, anthocyanins, phenolic acids, carotenoids, and tannins, known for their anticancer, anti-inflammatory, and antioxidant properties. These bioactive compounds are metabolized in the gastrointestinal tract, generating derived phenolic metabolites along with the loss of their bioactivity. The potential loss of the bioactive compounds through the gastrointestinal tract was prevented through various encapsulation methods. Micro- or nanoencapsulations of cereal bioactive compounds enhance their efficacy and bioavailability of those cereal bioactive compounds and serve as a functional food. Utilization of encapsulated bioactives as an alternative of free compounds can lead to enhancement in both stability and bioavailability of the compounds in vivo and in vitro, as well as to the optimization of routes for their administration. This chapter discusses various cereal-based bioactive compounds, related health benefits, bioaccessibility and bioavailability status on intake, and nanoencapsulation methods for the enhanced bioavailability of those cereal bioactive compounds.