绿原酸衍生纳米材料的进展:设计与应用。

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Niu Yun, Fan Yingrun, Wang Xuefeng, Qiu Minghua, Fan Jiangping
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引用次数: 0

摘要

绿原酸(CGA)具有多种生物活性,有望成为促进人类健康的天然安全药剂或食品补充剂。然而,由于绿原酸的水溶性低、生物利用度差、血浆稳定性低以及高剂量带来的副作用,其直接用于治疗的配方受到严重限制。幸运的是,纳米技术被广泛应用于给药,克服了传统药物分子或天然活性成分的部分缺点。含有多个羟基的 CGA 可作为绿色还原剂和稳定剂,这一特性使 CGA 负载纳米材料的开发成为可能。本综述讨论了基于有机或无机纳米材料设计 CGA 负载纳米材料的最新进展,并指出了纳米材料对活性分子释放特性及其在生物系统中靶向分布的积极影响。这些纳米材料增强了 CGA 在治疗各种疾病方面的生理活性。此外,在食品领域,研究发现 CGA 负载纳米复合材料可优化纳米食品包装的机械性能,从而延长食品的保质期。本综述的研究结果为开发新型 CGA 负载纳米药物和纳米食品包装提供了宝贵的基础和参考。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Advances in chlorogenic acid derived nanomaterials: designs and applications.

Chlorogenic acid (CGA) that exhibits various bioactivities holds promise as a natural and safe medicinal agent or food supplement for promoting human health. However, the direct formulation for treatment is severely limited by its low water solubility, poor bioavailability, low plasma stability, and side effects caused by high doses. Fortunately, nanotechnology is widely applied for drug delivery to overcome the partial disadvantages of traditional drug molecules or naturally active components. The properties of CGA containing multiple hydroxyl groups as a green reductant and stabilizer have made the development of CGA-loaded nanomaterials possible. In this review, recent advancements in the design of CGA-loaded nanomaterials based on organic or inorganic nanomaterials were discussed, and the positive effects of nanomaterials on the release properties of active molecules and their targeted distribution in biological systems were indicated. These nanomaterials enhance the physiological activity of CGA in the treatment of various diseases. Moreover, in the field of food, CGA-loaded nanocomposites have been found to optimize the mechanical properties of nano-food packaging, leading to an extended shelf life of food products. The findings of this review provide a valuable foundation and reference for the development of novel CGA-loaded nanomedicines and nano-food packaging.

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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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