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Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology

Xiaoming Lua Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China

Chaofan Wanga Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China

Meng Zhaoa Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China

Jinxiang Wua Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China

Zhonglu Niua Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China

Xueli Zhanga Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China

Jesus Simal-Gandarab Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo-Ourense, Ourense, Spain

Ipek Süntarc Deparment of Pharmacognosy, Faculty of Pharmacy, Gazi University, Etiler, Ankara, Turkey

Seid Mahdi Jafarid Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran

Xuguang Qiaoa Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China

Xiaozhen Tanga Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, ChinaCorrespondence[email protected]

Zhenlin Hane Department of Molecular Biosciences and Bioengineering, University of Hawaii at Manoa, Honolulu, HI, USACorrespondence[email protected]

Jianbo Xiaob Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo-Ourense, Ourense, Spain;f International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, ChinaCorrespondence[email protected]

Li Ningyanga Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, ChinaCorrespondence[email protected]

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Abstract

This review highlights main bioactive compounds and important biological functions especially anticancer effects of the garlic. In addition, we review current literature on the stability and bioavailability of garlic components. Finally, this review aims to provide a potential strategy for using nanotechnology to increase the stability and solubility of garlic components, providing guidelines for the qualities of garlic products to improve their absorption and prevent their early degradation, and extend their circulation time in the body. The application of nanotechnology to improve the bioavailability and targeting of garlic compounds are expected to provide a theoretical basis for the functional components of garlic to treat human health. We review the improvement of bioavailability and bioactivity of garlic bioactive compounds via nanotechnology, which could promisingly overcome the limitations of conventional garlic products, and would be used to prevent and treat cancer and other diseases in the near future.

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Acknowledgements

NYL gratefully acknowledge the support obtained through National Natural Science Foundation of China (31972000, 31801559) and Major Scientific and Technological Innovation Projects of Key R&D Program of Shandong Province (2019JZZY020607).

Disclosure statement

The authors declare that they do not have any conflict of interest.

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Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology

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Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology

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