Tabriz University of Medical Sciences About    Newsletter    Contact Us    Create Account    Log in  

ISSN: 1735-403X      eISSN: 2383-2886  
Export citation
Reference Manager

Cite by
Google Scholar

Article History
Submitted: 20 Oct 2014

Article Access Statistics
Abstract Page Views: 673
PDF Downloads: 1196
Full Text Views: 0

Pharm Sci. 2014;20(3):96-101

Nano Phytosomes of Quercetin: A Promising Formulation for Fortification of Food Products with Antioxidants

Original Research

Solmaz Rasaee, Saeed Ghanbarzadeh, Maryam Mohammadi, Hamed Hamishehkar *

Background: Phytosomes are recently introduced drug delivery system and novel botanical formulation to produce lipophilic molecular complex to improve absorption and bioavailability of phytoconstituent. Quercetin is a well-known flavonoid with different biological effects and contributed in food preserving by free radical scavenging activity. However, bioavailability of Quercetin is an important limiting factor for its antioxidant activities. Purpose: To overcome this limitation, in the present study we aimed to produce Quercetin-loaded nano phytosomes to improve its physicochemical stability and bioavailability. Methods: Quercetin-loaded nano phytosome was prepared by using phosphatidylcholine (PC) and cholesterol (CH). Quercetin nano phytosomes system was characterized by particle size analyzer and differential scanning calorimetry (DSC). Results: Results showed that formulation with the Quercetin: PC: CH molar ratio of 1: 2: 0.2 had lower particle size (80 nm) and higher encapsulation efficiency percent (98%). Results also indicated that incorporation of cholesterol improved the physical stability of nano phytosome for over three weeks. The DSC data showed that incorporation of Quercetin in the phospholipid bilayer reduced the phase transition temperature of bilayer in the nano phytosome structure resulting higher release and bioavailability. Conclusion: Nano phytosomal formulation of Quercetin showed promising potential in fortification of food products with water insoluble antioxidants.

First name  
Last name  
Email address  
Security code

This Article

Google Scholar
Articles by Rasaee S
Articles by Ghanbarzadeh S
Articles by Mohammadi M
Articles by Hamishehkar H

Articles by Rasaee S
Articles by Ghanbarzadeh S
Articles by Mohammadi M
Articles by Hamishehkar H

Share this article!
© 2016 Tabriz University of Medical Sciences; unless otherwise stated
Press Manuscript Online. Powered by MAADRAYAN