An article published in the journal Food Research International describes a study in which nanoencapsulated anthocyanins passed through the digestive system without being degraded, were absorbed efficiently, and reached more organs and tissues than unencapsulated anthocyanins, increasing the benefits to the organism. An article published in the journal Food Research International describes a study in which nanoencapsulated anthocyanins passed through the digestive system without being degraded, were absorbed efficiently, and reached more organs and tissues than unencapsulated anthocyanins, increasing the benefits to the organism. Bio & Medicine Nanomaterials Phys.org – latest science and technology news stories
Researchers use nanotechnology to boost benefits of anthocyanin
