| 초록 |
Phenolic compounds have been widely used as functional foods, nutritional supplement and herbal medicine in many countries for a while. In recent years, extensive studies have investigated their beneficial functional properties including antioxidant, anticancer, anti-inflammatory, antimicrobial, wound healing and potential prevention ability of neurodegenerative diseases. However, poor bioavailability caused by its lower aqueous solubility and stability is considered as a major barrier for its fortification into food or pharmaceutical products. In this study, we fabricated phytochemical-protein nanocomplexes to improve its stability and bioavailability. As a result, nanocomplexes of phytochemicals were formed with ovalbumin; a predominant protein in egg white mainly through hydrophobic intermolecular interactions. Spectroscopic studies also revealed that about 90% of phytochemicals remained stable after 10 hours of incubation, which would be sufficient time for its intestinal absorption and conferring its maximum medicinal functionalities. |
