Niu Yun, Fan Yingrun, Wang Xuefeng, Qiu Minghua, Fan Jiangping
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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.
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.