Are foods the next generation excipients?A tasty solution to the challenge of bioavailability is coming fast

摘要

The bioavailability of molecules of health interest we assume from food depends on a complex interplay of chemical; physical and metabolic factors, in turn all influenced by the food components. Recently the concept of excipient food has been introduced, where a food can be tuned to improve the bioavailability of a compound of interest. Here we review briefly where does the idea come from and what perspectives this concept opens for nutraceutical and pharmaceutical research and development.