Enhancing Polyphenol Bioavailability through Nanotechnology: Current Trends and Challenges

Abstract

Polyphenols are a class of plant secondary metabolites that have increasingly been gaining traction due to their multiple roles as therapeutics, food supplements, and preservatives. They are widely used in various foods to enhance flavor, texture, shelf life, and overall quality. Polyphenols are efficient antioxidants and radical scavengers with significant health benefits, including anti-inflammatory and antimicrobial effects. Several studies demonstrated that an increased consumption of polyphenol-rich foods may help reduce the risk metabolic disorders and cancer. However, their bioavailability is limited after ingestion due to low water solubility, instability at low pH values, and difficulties for absorption in the small intestine. To address these challenges, new technological processes and the use of nanoparticles loaded with polyphenols encapsulation and nanotechnology are required to improve polyphenol bioavailability and to maintain their biological activities, making them more effective as functional food ingredients and drug delivery systems. This chapter covers the latest trends and innovative techniques in polyphenol-based nanotechnology and explores the challenges associated with their use in these applications.