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Liposomes for food supplements are made from lecithin-extracts rich in phospholipids. When mixed with water, phospholipids form microscopic tiny vesicles with a central void encapsulating water and active ingredients dissolved in the water.
Examples of such actives can be Vitamin C or Magnesium which we would like to be absorbed more easily into the body. Absorption and metabolism of active ingredients are always crucial performance parameters of effectiveness of any active ingredient. Liposomes are attractive to use to deliver nutrients and supplements, as they protect the ingredient, and are easily absorbed directly into the gastrointestinal epithelial cells.
Whilst hydrophilic molecules can be held within the encapsulated water, hydrophobic molecules can be dissolved into the membrane itself (such as Curcumin) and in this way liposomes have the ability to carry both hydrophobic and hydrophilic molecules.