O papel da nanotecnologia na redução do estresse oxidativo: uma revisão

Natural or synthetic antioxidants are of great importance in the food industry and in human health. They inactivate or slow down as oxidative reactions, which cause nutrient reduction in food and disease in humans, reducing the longevity of both. Increasing evidence suggests that natural compounds such as vitamins and polyphenols play an important role in preventing and treating the damage caused by oxidative stress. However, in vivo studies suggest that this important class of bioactive compounds has very limited ability to transmit cell membranes and are rapidly eliminated from cells, limiting bioavailability, stability and dissolution at target sites in the brain. Fortunately, such problems can be solved through nanotechnology techniques such as nanoencapsulation. A nanoencapsulation is one of the most promising technologies for encapsulating bioactive compounds, promoting site-specific delivery, efficient absorption through cells, protection and release control of bioactive substances. Recent research on nanoencapsulation of antioxidants has identified a number of health benefits, including inhibition of pancreatic and colorectal cancer in vitro and in vivo, intestinal anti-inflammatory agents, increased shelf life, among others. In this article, we discuss the effectiveness of nanoencapsulation of antioxidants, with the main objective of protecting the bioactive compound against its degradation, thus increasing a stability and an efficiency proposition of the antioxidant system.