Bioavailability of Food Supplements

f food supplements has increased in recent years, accompanied by a growing trend for manufacturers to market novel formulations that claim enhanced oral bioavailability compared to conventional forms. These formulations include lipid-based systems such as liposomes, micelles, emulsions, and nanopart

icles, as well as non-lipid approaches like particle size reduction through micronisation and co-formulation with polysaccharides. Although these products are often promoted as improving absorption, the supporting evidence remains limited a