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Clincal Study: Improving the Oral Bioavailability of Pharmaceuticals and Neutraceuticals

Published in scientific journal Food & Function by the Royal Society of Chemistry the article, Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals discusses how the oral bioavailability and performance of pharmaceutical and neutraceutical agents can be greatly enhanced by combining them with properly designed accompanying foods called “Excipient Foods” such as lipids. The article was published in 2014 by doctors David Julian McClements and Hang Xiao.

Here is an excerpt from the articles abstract

The bioavailability of these agents can be improved by specifically designing food matrices that control their release, solubilization, transport, metabolism, and absorption within the gastrointestinal tract. This article discusses the impact of food composition and structure on oral bioavailability, and how this knowledge can be used to design excipient foods for improving the oral bioavailability of lipophilic bioactives.

The full length orginal PDF of the article can be downloaded here.