Liposomal encapsulation of omega‐3 fatty acid and α‐lipoic acid conjugate for cow milk fortification

Abstract

The global interest in natural antioxidants has increased considerably in the recent past. Among many natural substances, α-lipoic acid (LA) and α-linolenic acid (ALA) have exhibited significant antioxidant and antiaging effects, under in vivo conditions (Argyropoulou et al., 2013). They are essential ω-3 polyunsaturated fatty acids that have well-known salutary effects. LA or 1, 2-dithiolane-3-pentanoic acid is generally found in meat muscles, fruits, and vegetables. LA is well known for its therapeutic benefits such as antioxidant activity, antidiabetic potency, remedial action in peripheral neuropathy, use in dermal care, and as an important geriatric supplement (through the restoration of depleting glutathione levels) (Salehi et al., 2019).Being a medically and nutritionally valued biomolecule, its predelivery, sustenance and site-specific delivery in the body are important aspects.ALA, an essential ω-3 polyunsaturated fatty acid, can also be supplemented in the human body only through diet. In vitro, in vivo, and clinical trials suggest beneficial effects of ω-3 fatty acids in healthcare.The benefits are diverse, including prevention and sometimes cure of cardiac and circulatory disorders, cognitive maladies, inflammatory diseases, and immune dysfunctions (Lavanya et al., 2019). Among all vegetable oils, chia seed oil (CO) contains approximately 68% ALA (Elshafie et al., 2018). Therefore, in the current study, chia oil has been

Lipid Nanoparticles: An Effective Tool to Improve the Bioavailability of Nutraceuticals

“…Characterization techniques, including FTIR, NMR, and DSC, confirmed the suitability of carrier system with an entrapment efficiency of almost 80%. Cow milk fortified with ω-3 fatty acids and α-lipoic acid co-loaded liposomes was shown to improve its nutritional value [285].…”