CoQ10 bioavailability increased by Nanotechnology
Increasing its bioavailability, or the body's absorption of the ingredient, allows supplement and food makers to use lower dosages, therefore saving on costs.
The patented technology uses common food-grade emulsifiers and solvents to trap water droplets in oil. Modified, swollen micelles that can invert easily from being water in oil to oil in water are used. The technology is already being used in phytosterol-enriched oils and vitamin E and D fortified beverages. It can also be used to deliver lycopene - an ingredient that is insoluble in both water and oil - into drinks. This system has been found to increase bioavailability by 70 per cent.
Nanotechnology refers to developments on the nanometer scale, usually 0.1 to 100 nanometres. One nanometer equals one thousandth of a micrometer or one millionth of a millimeter.
Many companies are currently active in nanofood research and development on a global scale.The nanofood market, still in its infancy, is however expected to grow rapidly from $2.6 billion today to $7 billion next year and to $20.4bn in 2010.