Co-delivery of synergistic antioxidants from food sources for the prevention of oxidative stress

• Main Authors: Erika Fleming, Yangchao Luo
• Format: Article
• Language: English
• Published: Elsevier 2021-03-01
• Series: Journal of Agriculture and Food Research
• Subjects: Antioxidant; Co-delivery; Co-encapsulation; Nanoparticles; Oxidative stress; Synergism
• Online Access: http://www.sciencedirect.com/science/article/pii/S2666154321000090

Both epidemiological and clinical studies have indicated that antioxidants found within fruits, vegetables, cereals, and teas can decrease oxidative stress and its associated diseases. Various types of nanoparticles have gained attention for their use as nanocarriers to increase the bioavailability of natural antioxidants by providing protection against enzymatic degradation, temperature, light, and pH changes. In addition, synergistic relationships between natural antioxidants have been shown to enhance their overall activity. This paper reviews known antioxidant synergisms as well as the role they can play within co-delivery nano-encapsulation. In addition, the proper methods for investigating possible synergistic relationships amongst natural antioxidants as well as methods on nano delivery system (NDS) design for future research are categorized. This includes the potential benefits and challenges of co-delivering both hydrophilic and hydrophobic natural antioxidants within the same NDS for a shift from mono-encapsulation to co-encapsulation for optimal antioxidant activity.