Puligundla P, Mok C, Ko S, Liang J, Recharla N (2017) Nanotechnological approaches to enhance
the bioavailability and therapeutic efficacy of green tea polyphenols. J Funct Food 34:139–151
Qian C, Decker EA, Xiao H, McClements DJ (2013) Impact of lipid nanoparticle physical state on
particle aggregation and b-carotene degradation: Potential limitations of solid lipid nanoparticles. Food Res Int 52:342–349
Ramesh Kumar B, Anupam A, Manchikanti P, Rameshbabu AP, Dasgupta S, Dhara S (2018)
Identification and characterization of bioactive phenolic constituents, anti-proliferative, and
anti-angiogenic activity of stem extracts of Basella alba and rubra. J Food Sci Technol
55:1675–1684
Rathee S, Kamboj A (2018) Optimization and development of antidiabetic phytosomes by the
Box-Behnken design. J Liposome Res 28:161–172
Rein MJ, Renouf M, Cruz-Hernandez C, Actis-Goretta L, Thakkar SK, Pinto MS (2012)
Bioavailability of bioactive food compounds: a challenging journey to bioefficacy. Br J Clin
Pharmacol 75:588–602
Rezaei A, Fathi M, Jafari SM (2019) Nanoencapsulation of hydrophobic and low-soluble food
bioactive compounds within different nanocarriers. Food Hydrocolloid 88:146–162
Rodriguez EB, Almeda RA, Vidallon ML, Reyes CT (2019) Enhanced bioactivity and efficient
delivery of quercetin through nanoliposomal encapsulation using rice bran phospholipids. J Sci
Food Agric 99:1980–1989
Rodriguez-Garcia A, Hosseini S, Martinez-Chapa SO, Cordell GA (2017) Multi-target activities of
selected alkaloids and terpenoids. Mini-Rev Org Chem 14:272–279
Romo-Hualde A, Yetano-Cunchillos AI, Gonzalez-Ferrero C, Saiz-Abajo MJ, Gonzalez-Navarro
CJ (2012) Supercritical fluid extraction and microencapsulation of bioactive compounds from
red pepper (Capsicum annum L.) by-products. Food Chem 133:1045–1049
Rutz JK, Zambiazi RC, Borges CD, Krumreich FD, da Luz SR, Hartwig N et al (2013)
Microencapsulation of purple Brazilian cherry juice in xanthan, tara gums and xanthan-tara
hydrogel matrixes. Carbohydr Polym 98:1256–1265
Saenz C, Tapia S, Chavez J, Robert P (2009) Microencapsulation by spray drying of bioactive
compounds from cactus pear (Opuntia ficus-indica). Food Chem 114:616–622
Sagar NA, Pareek S, Sharma S, Yahia EM, Lobo MG (2018) Fruit and vegetable waste: Bioactive
compounds, their extraction, and possible utilization. Compr Rev Food Sci F 17:512–531
Saifullah M, Islam Shishir MR, Ferdowsi R, Rahman MRT, Vuong QV (2019) Micro and nano
encapsulation, retention and controlled release of flavor and aroma compounds: a critical
review. Trend Food Sci Technol 86:230–251
Salminen H, Gommel C, Leuenberger BH, Weiss J (2016) Influence of encapsulated functional
lipids on crystal structure and chemical stability in solid lipid nanoparticles: towards
bioactive-based design of delivery systems. Food Chem 190:928–937
Sawale PD, Patil GR, Abdul Hussain S, Singh AK, Bijoy Singh RR (2017) Release characteristics
of polyphenols from microencapsulated Terminalia arjuna extract: Effects of simulated gastric
fluid, Int J Food Prop 20:3170–3178
Seca AML, Pinto DCGA (2018) Plant secondary metabolites as anticancer agents: successes in
clinical trials and therapeutic application. Int J Mol Sci 19:263
Selmaty A, Selmaty M, Rawat MSM, Francheschi F (2010) Supramolecular phospholipids–
polyphenolics interactions: The PHYTOSOME® strategy to improve the bioavailability of
phytochemicals. Fitoterapia 81:306–314
Septembre-Malaterre A, Remize F, Poucheret P (2018) Fruits and vegetables, as a source of
nutritional compounds and phytochemicals: changes in bioactive compounds during lactic
fermentation. Food Res Int 104:86–99
Sessa M, Balestrieri ML, Ferrari G, Servillo L, Castaldo D, D’Onofrio N et al (2014)
Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems. Food
Chem 147:42–50
Shaikh J, Ankola DD, Beniwal V, Singh D, Ravi Kumar MNV (2009) Nanoparticle encapsulation
improves oral bioavailability of curcumin by at least 9-fold when compared to curcumin
administered with piperine as absorption enhancer. Eur J Pharm Sci 37:223–230
712
L. Pachuau et al.
the bioavailability and therapeutic efficacy of green tea polyphenols. J Funct Food 34:139–151
Qian C, Decker EA, Xiao H, McClements DJ (2013) Impact of lipid nanoparticle physical state on
particle aggregation and b-carotene degradation: Potential limitations of solid lipid nanoparticles. Food Res Int 52:342–349
Ramesh Kumar B, Anupam A, Manchikanti P, Rameshbabu AP, Dasgupta S, Dhara S (2018)
Identification and characterization of bioactive phenolic constituents, anti-proliferative, and
anti-angiogenic activity of stem extracts of Basella alba and rubra. J Food Sci Technol
55:1675–1684
Rathee S, Kamboj A (2018) Optimization and development of antidiabetic phytosomes by the
Box-Behnken design. J Liposome Res 28:161–172
Rein MJ, Renouf M, Cruz-Hernandez C, Actis-Goretta L, Thakkar SK, Pinto MS (2012)
Bioavailability of bioactive food compounds: a challenging journey to bioefficacy. Br J Clin
Pharmacol 75:588–602
Rezaei A, Fathi M, Jafari SM (2019) Nanoencapsulation of hydrophobic and low-soluble food
bioactive compounds within different nanocarriers. Food Hydrocolloid 88:146–162
Rodriguez EB, Almeda RA, Vidallon ML, Reyes CT (2019) Enhanced bioactivity and efficient
delivery of quercetin through nanoliposomal encapsulation using rice bran phospholipids. J Sci
Food Agric 99:1980–1989
Rodriguez-Garcia A, Hosseini S, Martinez-Chapa SO, Cordell GA (2017) Multi-target activities of
selected alkaloids and terpenoids. Mini-Rev Org Chem 14:272–279
Romo-Hualde A, Yetano-Cunchillos AI, Gonzalez-Ferrero C, Saiz-Abajo MJ, Gonzalez-Navarro
CJ (2012) Supercritical fluid extraction and microencapsulation of bioactive compounds from
red pepper (Capsicum annum L.) by-products. Food Chem 133:1045–1049
Rutz JK, Zambiazi RC, Borges CD, Krumreich FD, da Luz SR, Hartwig N et al (2013)
Microencapsulation of purple Brazilian cherry juice in xanthan, tara gums and xanthan-tara
hydrogel matrixes. Carbohydr Polym 98:1256–1265
Saenz C, Tapia S, Chavez J, Robert P (2009) Microencapsulation by spray drying of bioactive
compounds from cactus pear (Opuntia ficus-indica). Food Chem 114:616–622
Sagar NA, Pareek S, Sharma S, Yahia EM, Lobo MG (2018) Fruit and vegetable waste: Bioactive
compounds, their extraction, and possible utilization. Compr Rev Food Sci F 17:512–531
Saifullah M, Islam Shishir MR, Ferdowsi R, Rahman MRT, Vuong QV (2019) Micro and nano
encapsulation, retention and controlled release of flavor and aroma compounds: a critical
review. Trend Food Sci Technol 86:230–251
Salminen H, Gommel C, Leuenberger BH, Weiss J (2016) Influence of encapsulated functional
lipids on crystal structure and chemical stability in solid lipid nanoparticles: towards
bioactive-based design of delivery systems. Food Chem 190:928–937
Sawale PD, Patil GR, Abdul Hussain S, Singh AK, Bijoy Singh RR (2017) Release characteristics
of polyphenols from microencapsulated Terminalia arjuna extract: Effects of simulated gastric
fluid, Int J Food Prop 20:3170–3178
Seca AML, Pinto DCGA (2018) Plant secondary metabolites as anticancer agents: successes in
clinical trials and therapeutic application. Int J Mol Sci 19:263
Selmaty A, Selmaty M, Rawat MSM, Francheschi F (2010) Supramolecular phospholipids–
polyphenolics interactions: The PHYTOSOME® strategy to improve the bioavailability of
phytochemicals. Fitoterapia 81:306–314
Septembre-Malaterre A, Remize F, Poucheret P (2018) Fruits and vegetables, as a source of
nutritional compounds and phytochemicals: changes in bioactive compounds during lactic
fermentation. Food Res Int 104:86–99
Sessa M, Balestrieri ML, Ferrari G, Servillo L, Castaldo D, D’Onofrio N et al (2014)
Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems. Food
Chem 147:42–50
Shaikh J, Ankola DD, Beniwal V, Singh D, Ravi Kumar MNV (2009) Nanoparticle encapsulation
improves oral bioavailability of curcumin by at least 9-fold when compared to curcumin
administered with piperine as absorption enhancer. Eur J Pharm Sci 37:223–230
712
L. Pachuau et al.