Challenges on the processing of plant-based neuronutraceuticals and functional foods with emerging technologies: Extraction, encapsulation and therapeutic applications

摘要

Background: Natural neuronutraceuticals and functional foods are provided by antioxidant molecules that inhibits excessive reactive oxygen species in neurons and simultaneous occurrence of brain-related injuries like depression, dementia, and ischemic stroke. The need for efficient, cheap and sustainable techniques to increase the shelf life and bioaccessibility of natural antioxidants for therapeutic application as replacers to synthetic antioxidants is growing.