Bioavailability of nanoparticles in nutrient and nutraceutical delivery

The field of nanoparticle delivery systems for nutrients and nutraceuticals with poor water solubility has been expanding, almost exponentially, over the last five years, and some of these technologies are now in the process of being incorporated in food products. The market projections for these technologies suggest a multifold increase in their commercial potential over the next five years. The interest in the pharmaceutical and foodrelated applications of these technologies has sparked tremendous developments in mechanical (top-down) and chemical (bottom-up) processes to obtain such nanoparticle systems. Mechanical approaches are capable of producing nanoparticles, typically in the 100–1000 nm range, whereas chemical methods tend to produce 10–100 nm particles. Despite these technological developments, there is a lack of information regarding the basis of design for such nanoparticle systems. Fundamental thermodynamic and mass transfer equations reveal that, in order to generate a broad spectrum delivery system, nanoparticles with 100 nm diameter (or less) should be produced. However, experimental data reveal that, in some cases, even nanoparticles in the 100–1000 nm range are capable of producing substantial improvement in the bioavailability of the active ingredients. In most cases, this improvement in bioavailability seems to be linked to the direct uptake of the nanoparticle. Furthermore, direct nanoparticle uptake is controlled by the size and surface chemistry of the nanoparticle system. The use of this direct nanoparticle uptake, in particular for soluble but poorly absorbed ingredients, is one of the areas that needs to be explored in the future, as well as the potential side effects of these nanoparticle carriers. © 2008 Elsevier Ltd. All rights reserved.