Abstract
Nowadays, nanotechnology is used as a way to increase bioavailability and decrease the side effects of drugs and nutrients. Micronutrients and nutraceuticals such as vitamins, carotenoids, polyunsaturated fatty acids and polyphenols are classes of food ingredients that are essential for human health and well-being. These compounds are rarely added purely to the targeted food application but rather in encapsulated, solid, dry product forms with added functionalities such as improved stability, bioavailability or handling. Development of new strategies, like nanocarriers, that help to promote the access of neuroprotective molecules to the brain, is needed for providing more effective therapies for the disorders of the central nervous system (CNS). Polymer–lipid hybrid nanoparticles, encapsulating vitamin D3 and vitamin K2, with improved features in terms of stability, loading and mucoadhesiveness were produced for potential nutraceutical and pharmaceutical applications. Recently, nanoformulations that include nanovesicles, solid-lipid nanoparticles, nanostructured lipid carriers, nanoemulsions, and polymeric nanoparticles have shown promising outcomes in improving the efficacy and bioavailability of vitamin E. Active targeting of nanoparticles loaded with vitamin D to cancer cells.
Highlights
History of vitamins In 1912, the Polish biochemist Casimir Funk (1884 - 1967) coined the term vitamins
Foods are nanostructured materials composed of hundreds of thousands of nanosized particles and molecules assembled in characteristic forms of the living organism
These arrangements are not considered within the nanofield unless the isolated materials and particles perform independently as nanomaterials by exhibiting characteristic properties that do not possess at the microscale
Summary
History of vitamins In 1912, the Polish biochemist Casimir Funk (1884 - 1967) coined the term vitamins. The Dutch physician Christian Eijk- man found that a constituent of rice bran can prevent a beriberi-like disease in chickens and Gerret Gryns was the first scientist to adopt the deficiency theory for the etiology of this disease. He stated that the disease breaks out when a substance necessary for the metabolism is lacking in the food. In 1912, Casimir Funk isolated a bioactive substance from rice bran which was at first given the name “vita-amine” Funk realized that this substance could cure chickens and human patients from beriberi. Vitamin E and vitamin K were added and it was realized that a food containing vitamin B can contain more than one factor and a further differentiation into vitamin B1, vitamin B2 and so on was applied
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