Nanochemoprevention with therapeutic benefits: An updated review focused on epigallocatechin gallate delivery.


Journal

Critical reviews in food science and nutrition
ISSN: 1549-7852
Titre abrégé: Crit Rev Food Sci Nutr
Pays: United States
ID NLM: 8914818

Informations de publication

Date de publication:
2020
Historique:
pubmed: 26 2 2019
medline: 9 4 2020
entrez: 26 2 2019
Statut: ppublish

Résumé

Epigallocatechin gallate (EGCG) is a natural phenolic compound found in many plants, especially in green tea, which is a popular and restorative beverage with many claimed health benefits such as antioxidant, anti-cancer, anti-microbial, anti-diabetic, and anti-obesity activities. Despite its great curative potential, the poor bioavailability of EGCG restricts its clinical applcation. However, nanoformulations of EGCG are emerging as new alternatives to traditional formulations. This review focuses on the nanochemopreventive applications of various EGCG nanoparticles such as lipid-based, polymer-based, carbohydrate-based, protein-based, and metal-based nanoparticles. EGCG hybridized with these nanocarriers is capable of achieving advanced functions such as targeted release, active targeting, and enhanced penetration, ultimately increasing the bioavailability of EGCG. In addition, this review also summarizes the challenges for the use of EGCG in therapeutic applications, and suggests future directions for progress.

Identifiants

pubmed: 30799648
doi: 10.1080/10408398.2019.1565490
doi:

Substances chimiques

Tea 0
Catechin 8R1V1STN48
epigallocatechin gallate BQM438CTEL

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

1243-1264

Auteurs

Qiong-Qiong Yang (QQ)

Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.

Xin-Lin Wei (XL)

Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.

Ya-Peng Fang (YP)

Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.

Ren-You Gan (RY)

Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.

Min Wang (M)

Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.

Ying-Ying Ge (YY)

Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.

Dan Zhang (D)

Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.

Li-Zeng Cheng (LZ)

Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.

Harold Corke (H)

Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.

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Classifications MeSH