The simple method of extra virgin olive oil nanoemulsion for oral consumption: the chance for enteral nanonutrition production

Abstract

Most of the phenolic compounds in olive oil have positive effects on health. These effects can be seen from changes in levels of biomarkers in the body. Olive oil is the main consumption in Mediterranean society. The small fraction of extra virgin olive oil (EVOO) was expected to improve the pharmacokinetics of giving olive oil to critically ill patients. This research was the pilot study of the effects of nanonutrition for critically ill patients. The aim of this research was to improve EVOO pharmacokinetics and pharmacodynamics for critically ill patients who have enteral nutrition absorption disturbances. The nanoemulsion was prepared with self-nanoemulsification method by mixing extra virgin olive oil, chremofor RH40, PEG 400. Optimum formula was obtained from extra virgin olive oil, chremofor RH40, PEG 400 with the ratio of 1:8:1. Hence, nanoemulsion is a promising strategy to enhance the potency of extra virgin olive oil.