Research Progress on Nanoparticle Delivery of Functional Food Factors

Wang Teng and others from the College of Food Science and Nutritional Engineering, China Agricultural University, published a paper titled “Research Progress on Nanoparticle Delivery of Food Functional Factors Based on Lactoferrin” in the “Food Science”, reviewing the structure of lactoferrin, receptors that recognize lactoferrin, and nanoparticles prepared from lactoferrin as raw materials.

It is reported that the article focuses on the research in the past five years on the use of lactoferrin-based nanoparticles to improve the bioavailability of food functional factors, summarizing and prospecting the research on lactoferrin nanoparticles to improve the stability of food functional factors, enhance gastrointestinal absorption efficiency, and controlled release. At present, the application of lactoferrin-based nanoparticles can significantly improve the stability and bioavailability of food functional factors, and increase the effective concentration and presence time of food functional factors in the body. However, there are still many deficiencies and challenges in lactoferrin-based nanoparticles, which need further design and research. (Source: Shuzheng Kangxun)

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