Recent developments in encapsulation of α-lipoic acid for enhanced bioavailability and stability
Quality Assurance and Safety of Crops & Foods
; 15(1):123-138, 2023.
Article
in English
| ProQuest Central | ID: covidwho-2204209
ABSTRACT
α-lipoic acid (LA) is a potent antioxidant available in various plant and animal sources. Of late, there is high market demand for LA-based nutraceuticals, owing to enhanced occurrences of oxidative stress-based diseases. However, the effectiveness of LA is challenged with its low solubility, less stability, and low bioavailability. In addition, the unpleasant taste of LA limits its applications in food systems. In this context, encapsulation techniques can modify the chemical and biological properties of LA and improve its solubility and stability in the aqueous medium, which in turn helps in the development of different innovative therapeutic products based on LA. Different encapsulation techniques such as inclusion complexes, spray drying, electrospraying, solid lipid nanoparticles (SLN), emulsification, and liposomes have been explored for the encapsulation of LA. This review focuses on the biological activities of LA in terms of antioxidant, antidiabetic, anticancer, and anti-inflammatory properties, and the scope of encapsulation to enhance these properties, as evidenced through in vitro and in vivo studies. Furthermore, this article will help researchers and industrialists to select the suitable encapsulation method based on their requirement for delivering LA to achieve its optimal therapeutic potential.
Full text:
Available
Collection:
Databases of international organizations
Database:
ProQuest Central
Language:
English
Journal:
Quality Assurance and Safety of Crops & Foods
Year:
2023
Document Type:
Article
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