Overcoming restrictions of bioactive compounds biological effects in food using nanometer-sized structures

Bioactive compounds have enlarged attention due to their functional properties, such as antioxidant, anti-inflammatory, anticarcinogenic, and antimicrobial effects; nevertheless, their use has been limited due to their instability during pharmaceutical and food processing, storage, as well as during the digestion. Biomolecules are present in a complex medium, acting synergistically, and in many cases, they are stabilized by the mixture of...