Cyclodextrins as resveratrol carriers

[Guest guest]

Cyclodextrins, which are polysaccharides (a modified starch) already

used in the food industry, could prevent oxidation of resveratrol and

make it more bio-available.

While reading this, I am not sure if the intent is to make resveratrol

more stable in functional foods, or to make it more absorabable in the

gut, or both.

Link and full text below:

Regards,

Dave

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http://www.nutraingredients.com/news/ng.asp?n=73671 & m=1NIE125 & c=lqeudkujayvvlpc

Scientists consider cyclodextrins as resveratrol carriers

By staff reporter

25/01/2007- Encapsulating resveratrol, the red wine polyphenol

reported to have heart health benefits, in beta-cyclodextrin could

increase the polyphenols availability, says new research.

" The present study demonstrates that cyclodextrins can be used as

resveratrol complexation agent, to increase total resveratrol

concentration in aqueous solution, " wrote lead author Carmen

Lucas-Abellan from the Universidad Catolica San de Murcia.

Interest in reservatrol has been increasing with various studies

reporting linking the polyphenol to lower incidence of coronary heart

disease, and possible possessing anti-cancer activity.

However, the polyphenol is said to be sensitive to light, air and

oxidative enzymes, which raise questions about its bioavailability,

formulation and manipulation in functional foods.

" Given resveratrols many health-promoting activities, it is necessary

to develop a method for increasing its bioavailability and stability, "

said the researchers.

The researchers behind the new study looked at the potential of

resveratrol to be encapsulated in beta-cyclodextrins, a chemically and

physically stable polysaccharide produced by the enzymatic

modification of starch.

Some cyclodextins are already used as carriers for natural colours,

flavours and vitamins, solubilisers of lipids, stabilisers of oil in

water emulsions, or flavour or aroma modifiers in a variety of

processed foods.

Writing in the journal Food Chemistry, the Spanish researchers

investigated the formation of resveratrol-cyclodextrin inclusion

complexes in aqueous solutions and analysed the stability of these

complexes in the presence of lipoxygenase enzymes, which catalyse the

oxidation (degradation) of the polyphenol.

Lucas-Abellan and her co-workers report that addition of cyclodextrins

inhibited the resveratrol oxidation by lipoxygenase, compared to a

system that contained free resveratrol.

" The delay in the resveratrol oxidation was caused by its entrapment

in the internal cavity of cyclodextrins, which act as substrate

reservoir in a dosage-controlled manner, " said the researchers.

The research is in-line with the current trend of food manufacturers

to turn to encapsulation technologies as a way of achieving

much-needed differentiation and enhancing product value. Tapping into

key and emerging consumer trends with innovative techniques is

becoming increasingly important for food manufacturers.

Additional research is necessary, however, to further examine if such

complexes are sensitive to temperature or pH, which may limit their

applicability to food and/or beverages.