natural and processed foods contain a wide
variety of bioactive components that have potential health benefits, including vitamins, minerals, and nutraceuticals. Regular consumption
of foods containing these bioactive components may therefore help prevent the onset of
chronic diseases (such as heart disease, diabetes,
hypertension, or cancer) or to improve human
wellbeing and performance (such as attention,
alertness, stamina, and energy levels).
• Excipient foods increase the bioavailability of bioactive components present in
other foods co-ingested with them.
• the structure and composition of excipient emulsions are specifically designed
to increase bioavailability by modulating
physicochemical and physiological limiting
• the potential health benefits of natural foods, such as fruits and vegetables, can
be boosted by consuming them with excipient foods, such as excipient sauces, dressings, creams, yogurts, spreads, dips, pieces,
Designing excipient foods to
improve oral bioavailability
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FIg. 1. Schematic diagram of the
difference between functional
and excipient foods. The bioactive component is usually encapsulated within the food matrix
in functional foods, but it is co-ingested with a different food
for excipient foods.