Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies related to the safety of alpha-cyclodextrin

Fisetin-In Search of Better Bioavailability-From Macro to Nano Modifications: A Review

As secondary plant metabolites, polyphenols are abundant in fruits and vegetables. They are in high demand because of their many health benefits. However, their low bioavailability makes them complex compounds to use for therapeutic purposes. Due to the limited solubility of phytocompounds, dietary supplements made from them may only be partially effective. Such molecules include fisetin, found in strawberries, and have shown great promise in treating Alzheimer's disease and cancer. Unfortunately, because of their limited water solubility, low absorption, and poor bioavailability, the assistance of nanotechnology is required to allow them to fulfil their potential fully. Here, we provide evidence that nanodelivery methods and structure modifications can improve fisetin bioavailability, which is linked to improvements in therapeutic efficacy. An open question remains as to which nanocarrier should be chosen to meet the abovementioned requirements and be able to enhance fisetin's therapeutic potential to treat a particular disease.

Effects of α-, β- and maltosyl-β-cyclodextrins use on the glucoraphanin-sulforaphane system of broccoli juice

Cyclodextrins (CDs) are macromolecules with several industrial applications, being particularly used in the food industry as health-promoting compounds protection agents, as flavour stabilizers, or to eliminate undesired tastes and browning reactions, among others. This study shows the effects of α- (10, 30 and 40 mmol L^-1 ), β- (3, 6 and 10 mmol L^-1 ) and maltosyl-β-CDs (30, 60 and 90 mmol L^-1 ) use on the health-promoting glucoraphanin-sulforaphane system of a broccoli juice up to 24 h at 22 °C. Maltosyl-β-CD (90 mmol L^-1 ) highly retained glucoraphanin content after 24 h at 22 °C, showing better effectiveness than β-CD (10 mmol L^-1 ). Sulforaphane was efficiently encapsulated with β-CD at just 3 mmol L^-1 , and the sulforaphane formed was stable during 3 h at 22 °C. On the other hand, 40 mmol L^-1 α-CD retained a high glucoraphanin content in broccoli juice. In contrast, glucoraphanin levels in juice without CDs decreased by 71% after 24 h. Consequently, CDs addition may potentially preserve glucoraphanin in this broccoli juice during industrial processing with the possibility to be later transformed by endogenous myrosinase after ingestion to the health-promoting sulforaphane. © 2018 Society of Chemical Industry.