Summary
This narrative review addresses the low bioavailability of dietary flavonoids—polyphenolic compounds with established antioxidant, anticancer, and anti-inflammatory properties—by examining how nanotechnology and microencapsulation can enhance their stability and absorption in the gastrointestinal tract. The authors outline the structural determinants of flavonoid bioactivity, detail encapsulation methods and coating materials used in food formulation, and discuss how these technological interventions can overcome decomposition and absorption barriers. The work synthesises current evidence on safe delivery systems for flavonoid-enriched food products.
Regional applicability
The findings are applicable to United Kingdom food product development and functional food formulation, though the review is not geographically specific. The encapsulation techniques and nanotechnology approaches discussed would be relevant to UK food manufacturers developing flavonoid-enriched products, subject to compliance with UK/EU food and nanotechnology regulations.
Key measures
Bioavailability, intestinal absorption, metabolic stability, permeability, solubility, encapsulation efficiency, coating material properties
Outcomes reported
The review established structural requirements of flavonoids for anticancer, anti-inflammatory, and antioxidant effects, and evaluated nanotechnology-based encapsulation methods and coating materials for improving flavonoid delivery and bioavailability in food matrices.
Topic tags
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