Abstract
The complexation of fatty acids (both saturated and unsaturated) with various cyclodextrins and cyclodextrin derivatives greatly modifies their properties. Inclusion complex formation — depending upon the type of host cyclodextrin — may result in protection against the environment, in improved water solubility and bioavailability. Thus lipid complexation enables the preparation of more reliable diagnostic reagents, better chromatographic separations and higher yields in biotechnological processes. The relevant literature is reviewed with particular emphasis on the practical utility of the molecular encapsulation of fatty acids with cyclodextrins.
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