生物利用度
健康福利
人类健康
微量营养素
维生素D与神经学
生物技术
医学
化学
药理学
传统医学
生物
环境卫生
内分泌学
病理
作者
Muhammad Hussain,Jifeng Xu,Ishtiaq Ahmad,Kifayat Hussain,Abdul Qayum,Xiaoqin Lu,Hao Zhong,Rongfa Guan
标识
DOI:10.1080/87559129.2023.2225591
摘要
ABSTRACTABSTRACTVitamin D is an essential micronutrient; it is necessary for human well-being, including brain and heart health; its deficiency is widespread and can lead to fatal diseases. Daily consumed foods are enriched and fortified with vitamin D; still, adequate bioavailability and safe delivery are significant issues. In the food system, due to unfavorable conditions, vitamin D loses its nature and functionality; likewise, it is fat-soluble and can’t be incorporated into juices and soft drinks. Due to the acidic nature of the gastric environment, the timely release and adequate bioavailability of vitamin D is also hampered. Therefore, the most challenging and critical issue is the application of techniques to safeguard vitamin D for its optimum functionality. Recently food researchers and nutritionists are developing innovative methods using nanotechnology to ensure the safety of vitamin D, its timely release and absorbance during digestion. This review reflects valuable data, precisely the effectiveness of recently developed nano-based methods on vitamin D’s sustainability, retention, and bioavailability, including nano-encapsulation, nanoemulsion, mixed micelles, complexation, and Conjugation. This manuscript also discusses some of the important clinical trialed based health benefits of vitamin D, summarizes the most recent techniques developed, and demonstrates understanding of novel methods and future developments.KEYWORDS: Vitamin Dnanoencapsulationmixed micellesbioavailabilityshelf life AcknowledgmentsThe present research was supported by National Natural Science Foundation of China (No. 32172202) and Key Technology Research and Development Program of Natural Science Foundation of Zhejiang Province (No. 2021C04032)Disclosure statementNo potential conflict of interest was reported by the author(s).Author contributionsAuthor and all co-authors have contributed and participated to the development and writing of the review manuscript presented here.Additional informationFundingThe work was supported by the National Natural Science Foundation of China, Research and Development Program of Natural Science Foundation of Zhejiang Province [32172202,2021C04032].
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