Browsing by Subject "Nanoencapsulation"

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    Nanotechnology-based formulations for resveratrol delivery: Effects on resveratrol in vivo bioavailability and bioactivity
    (Elsevier Sci Ltd, 2019-04-15) Collado-González, Mar; Pereira, Irina; Pereira-Silva, Miguel; Ferreira, Laura; Caldas, Mariana; Magalhães, Mariana; Figueiras, Ana; Ribeiro, António J.; Veiga, Francisco; Santos, Ana Claudia; Biología Celular e Histología
    Resveratrol (RES), also known as 3,5,4′-trihydroxystilbene, is a polyphenolic phytoalexin that has been widely researched in the past decade due to its recognized numerous biological activities. Despite the potential benefits of RES, its effective use is limited due to its poor solubility, photosensitivity and rapid metabolism, which strongly undermine RES bioavailability and bioactivity. Thereby, recently, nanotechnology appeared as a po- tential strategy to circumvent RES physicochemical and pharmacokinetics constrains. However, only few studies have addressed the crucial in vivo suitability of the developed delivery systems to improve RES efficacy. Facing this scenario, in the present review, it is intended to present and discuss the in vivo resveratrol bioavailability and bioactivity, following its encapsulation or conjugation in nanotechnology-based carriers, contemplating their pharmacokinetics effectiveness.
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    Open Access
    The inclusion complex of oxyresveratrol in modified cyclodextrins: a thermodynamic, structural, physicochemical, fluorescent and computational study
    (Elsevier, 2017-04-06) Matencio Durán, Adrián; López Nicolás, José Manuel; García Carmona, Francisco; Bioquímica y Biología Molecular A; Facultad de Biología
    The interaction between oxyresveratrol (a type of stilbene with high biological activity) and modified cyclodextrins (CDs) was studied. Using HPLC-RP, was seen to form a 1:1 complex with all the CDs tested. The best CD in this respect was MβCD (KF = 606.65 ± 30.18 M−1), the complexation showing a strong dependence on pH and temperature: The complexation constant (KF) decreased as the pH and temperature increased. The thermodynamic parameters studied (ΔH°, ΔS° and ΔG°) showed negative entropy, enthalpy and Gibbs free energy change at 25 °C. In addition, fluorescence signal of oxyresveratrol increased when MβCD was added. The oxyresveratrol emission and excitation spectra were obtained for first time. A 1H NMR was carried out to study the structure of the complex and, DSC studied demonstrated the complexation. A computational study by molecular docking was made to complement the structural study.