What is it about?
This article highlights how food matrices can be designed to increase the bioavailability of bioactive agents (drugs, supplements, vitamins, minerals, and nutraceuticals) in foods, supplements, or pharmaceuticals that are ingested with by controlling their bioaccessibiilty, absorption, and chemical transformation in the gastrointestinal tract.
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Why is it important?
Excipient foods could lead to more efficacious and consistent effects of drugs, nutraceuticals, and vitamins
Read the Original
This page is a summary of: Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals, Food & Function, January 2014, Royal Society of Chemistry, DOI: 10.1039/c4fo00100a.
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