Physicochemical and Biochemical Evaluation of Amorphous Solid Dispersion of Naringenin Prepared Using Hot-Melt Extrusion

• Published in: Frontiers in nutrition (Lausanne) Vol. 9; p. 850103
• Main Authors: Ishimoto, Kenji, Shimada, Yukiko, Ohno, Akane, Otani, Shuichi, Ago, Yukio, Maeda, Soya, Lin, Bangzhong, Nunomura, Kazuto, Hino, Nobumasa, Suzuki, Masayuki, Nakagawa, Shinsaku
• Format: Journal Article
• Language: English
• Published: Switzerland Frontiers Media S.A 27.04.2022
• Subjects: amorphous solid dispersion; analgesia; functional food; gastrointestinal absorption; hot-melt extrusion; naringenin; Nutrition; naringenin; poor water solubility; toxicity; gastrointestinal absorption; analgesia; functional food; hot-melt extrusion; amorphous solid dispersion

Naringenin (NRG) is a plant-derived flavonoid. Due to its antioxidant, anti-inflammatory, and analgesic activities it is beneficial to human health and is often used as a functional food ingredient; however, it has poor water solubility and low bioavailability. Therefore, the efficacy of NRG can be...