Submit Manuscript  

Article Details


Liposomes as Herbal Compound Carriers: An Updated Review

[ Vol. 17 , Issue. 8 ]

Author(s):

Mahshid Jahadi, Kourosh Keighobadi, Behnaz Azimzadeh, Hadiseh Keivani and Kianoush Khosravi-Darani*   Pages 790 - 797 ( 8 )

Abstract:


Background and Objective: Beneficial effects of phytochemicals on human health have recently been investigated by researchers. In this review, after a short description of the beneficial health effects of the herbal compounds, the obstacles of their use in pharmaceutical and nutraceutical fields have been discussed. Encapsulation technique has been studied as a solution to overcome the limitations, and finally, liposomes have been introduced as the carriers.

Methods: Online articles were searched through various databases, including PubMed, Web of Science, Google Scholar, and Scopus, 2003-2020, to find reviews, editorials, and articles on the effects of herbal compounds on human health. Furthermore, increasing the stability of the phytocompounds by using encapsulation in liposomes produced by heating methods is included in the methodology.

Results: Herbal-derived compounds seem to be potential tools for the prevention of disorders. However, they are susceptible to environmental stress. Encapsulation of herbal-derived compounds in liposomes and nanoliposomes is suggested to improve stability and bioavailability.

Conclusion: The current manuscript has reviewed the beneficial effects of liposomes and their encapsulation methods in improving carrier sustainability of herbal-derived compounds for use in the pharmaceutical and nutraceutical industry.

Keywords:

Herbal compounds, encapsulation, cancer, liposomes carrier, pharmaceutical, nutraceutical industry.

Affiliation:

Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Plant Improvement and Seed Production Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box: 19395-4741, Tehran

Graphical Abstract:



Read Full-Text article