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When Food met Pharma: Delivery Strategies for Nutraceuticals
7 January, 2016 @ 6:30 pm - 7:30 pmFree
With growing prevalence of lifestyle-associated diseases, including obesity, Type II diabetes and cardiovascular disease, there is an urgent need and demand to try to prevent the onset of these diseases within our growing population. Nutraceuticals, along with appropriate diet and exercise, may provide a solution. They are defined as bioactive compounds isolated from food which provide a physiological benefit beyond basic nutrition. However, many of these useful components will not yield their potential efficacy without appropriate oral delivery technologies.
Recently researchers have been leveraging technologies which were applied to delivering drugs in the pharmaceutical industry. This includes nano-sized delivery vehicles and absorption enhancers. These are key areas for developing nutraceutical solutions to managing disease prevention at an early stage, prior to therapeutic intervention.
Join John Gleeson as he explores the different types of nanoparticles currently being investigated to deliver food components and whether there is need or benefit to these tiny delivery vehicles. Outlining the current research, he’ll investigate how scientists deliver these nutraceuticals from your mouth, through the obstacle course that is your digestive tract, to the right destination, without disrupting their potential health benefits.
John Gleeson is completing the final year of his PhD based in the School of Veterinary Medicine at University College Dublin. His research under Professor David J Brayden and Dr Sinéad M Ryan focuses on improving the oral bioavailability of milk and chicken derived antihypertensive peptides. John, who graduated from Dublin Institute of Technology with a degree in Nutraceuticals, is passionate about science communication, specifically the world where food science meets society. In 2013 he won the RSC Organic Division’s Take 1 Minute for Chemistry in Health video competition and has been profiled as part of the Royal Society of Chemistry’s 175 Faces of Chemistry.