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How to improve the bioavailability of caffeic acid?

2023-04-24

  

Caffeic acid is a phenolic compound that has a wide range of bioactive properties, including antioxidant, anti-inflammatory, and anticancer activities.However, its bioavailability is limited due to its poor solubility and stability in the gastrointestinal tract.Here are some strategies to improve the bioavailability of caffeic acid:

Formulation: Formulating caffeic acid into different forms such as nanoparticles, micelles, liposomes, or cyclodextrin inclusion complexes can improve its solubility, stability, and bioavailability.Such formulations can protect caffeic acid from degradation, increase its absorption and distribution, and prolong its half-life in the bloodstream.

Co-administration: Co-administration of caffeic acid with certain food components such as fatty acids, piperine, or quercetin can improve its absorption and bioavailability.Fatty acids and piperine can enhance the solubility and permeability of caffeic acid, while quercetin can inhibit the metabolism of caffeic acid and increase its plasma concentration.

Prodrugs: Prodrugs of caffeic acid can be synthesized to improve its lipophilicity and stability, and increase its absorption and distribution.The prodrugs can be designed to release caffeic acid in the target tissues or to be activated by certain enzymes.

Microencapsulation: Microencapsulation is a process of enclosing caffeic acid in a microsphere or microcapsule.  This technique can protect caffeic acid from degradation, improve its solubility, and enhance its bioavailability.

Food sources: Consuming foods that contain caffeic acid, such as coffee, tea, fruits, and vegetables, can provide a sustained release of caffeic acid over time and improve its bioavailability.Foods that are rich in dietary fiber can also improve the absorption and distribution of caffeic acid in the colon.

In conclusion, the bioavailability of caffeic acid can be improved by various strategies such as formulation, co-administration, prodrugs, microencapsulation, and consuming foods that contain caffeic acid.