The Influence of Liposomal Nanocomplex Composition on Antioxidant Activity of Mice Blood Plasma, Liver and Brain Lipids
Much attention is currently given to research and development of the efficient systems for the delivery of essential omega-3-polyunsaturated fatty acids and other nutraceuticals to the human body through food. Nanocomplexes, which are based on soybean phosphatidylcholine liposomes with nutraceuticals included are amongst the efficient delivery systems. The prolonged use of these nanocomplexes may affect the antioxidant status in various organs and tissues. In this work, a thermo-initiated chemiluminescence method was used to study changes in the antioxidant activity of blood plasma, liver and brain lipids in mice divided into six groups depending on the composition of liposomal nanocomplexes introduced into drinks substituted for water in a long-term (3 months) diet. The components of six types of liposomal nanocomplexes, except for phosphatidylcholine, in different combinations were: clove essential oil, fish oil and sodium caseinate. The results of the study showed that nanocomplexes containing liposomes from phosphatidylcholine with the addition of fish oil, clove essential oil and treated with milk protein (sodium caseinate) for food encapsulation purposes proved to be the most effective in increasing the antioxidant activity in blood plasma and brain lipids in mice as compared to control.