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Current Nutrition Reports
Erschienen in: Current Nutrition Reports 4/2023

29.08.2023 | REVIEW

Fucoxanthin, a Functional Food Ingredient: Challenges in Bioavailability

verfasst von: Vanessa Fernandes, Bangera Sheshappa Mamatha

Erschienen in: Current Nutrition Reports | Ausgabe 4/2023

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Abstract

Purpose of Review

Fucoxanthin is an orange-red xanthophyll carotenoid found in brown seaweeds and known for its many bioactive properties. In recent years, the bioactive properties of fucoxanthin have been widely explored, making it a compound of immense interest for various health applications like anti-cancer, anti-tumour, anti-diabetic and anti-obesity properties. However, the poor bioavailability and instability of fucoxanthin in the gastrointestinal tract have major limitations. Encapsulation is a promising approach to overcome these challenges by enclosing fucoxanthin in a protective layer, such as liposomes or nano-particles. Encapsulation can improve the stability of fucoxanthin by protecting it from exposure to heat, pH, illumination, gastric acids and enzymes that can accelerate its degradation.

Recent Findings

Studies have shown that lipid-based encapsulation systems such as liposomes or nano-structured lipid carriers may solubilise fucoxanthin and enhance its bioavailability (from 25 to 61.2%). In addition, encapsulation can also improve the solubility of hydrophobic fucoxanthin, which is important for its absorption and bioavailability.

Summary

This review highlights the challenges involved in the absorption of fucoxanthin in the living system, role of micro- and nano-encapsulation of fucoxanthin and their potential to enhance intestinal absorption.
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Metadaten
Titel
Fucoxanthin, a Functional Food Ingredient: Challenges in Bioavailability
verfasst von
Vanessa Fernandes
Bangera Sheshappa Mamatha
Publikationsdatum
29.08.2023
Verlag
Springer US
Erschienen in
Current Nutrition Reports / Ausgabe 4/2023
Elektronische ISSN: 2161-3311
DOI
https://doi.org/10.1007/s13668-023-00492-x

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