![]() ![]() However, the science of making liposomes is incredibly precise. They’re highly structured, and potentially infinite variations of liposomes could be created. Unlike the random mixtures of oil and water you’ve observed in your pots, pans, or sink, liposomes rarely form by accident. We’ll cover the exciting real-world applications of liposomal delivery in a moment, but first, a primer on how liposomal formulations are manufactured. The lipid bilayer may allow liposomes to temporarily merge with cell membranes, then transfer the inner contents directly into the cell. It’s likely the resemblance of liposomes to cell walls that accounts for the incredible effectiveness of liposomal encapsulation. Bangham, but have gained momentum in recent decades as researchers discover breakthrough uses for liposome technology. They were first invented in the early 1960s by hematologist Alec D. Unlike most substances, liposome formulations can be digested and absorbed with minimal breakdown, then absorb deep into cells. These uncommon properties enable liposomes to behave very differently from either oily or watery substances.Įssentially, they protect active ingredients during digestion, then allow them to absorb into areas they wouldn’t normally be able to access due to a lack of solubility. Look closely at the image below and you can see the green (head) portion exists on the inside and outside of the liposome: The wall structures of liposomes are arranged as phospholipid bilayer structures, meaning that the phosphate “heads” of phospholipids face both ways (inward and outward). Phospholipids are special because the phosphate side of the molecule is attracted to water (hydrophilic), while the fatty acid side is attracted to fat (lipophilic). ![]() The outer fatty wall portions of liposomes are made up of phospholipids, which are a unique type of fat molecule that contains a phosphate “head” and two fatty acid “tails.” Normally, oil and water repel each other and form two separate layers when mixed together, as you’ve probably noticed many times in the kitchen.īut because of their special properties, liposomes also allow water-soluble compounds (like many supplements) to absorb into otherwise inaccessible fatty areas, such as the membranes of cells in your body. The active ingredient goes inside the innermost sphere area. The solution inside contains an active ingredient (such as a supplement, nutrient, or other bioactive substance), while the fatty layer stabilizes and protects it.Ĭross-section illustration of 3D liposome structure. What Are Liposomes?Īt a very basic level, you can think of a liposome as a microscopic round ball with an outer fatty layer that encloses a solution (most often watery, or aqueous) on the inside. Keep reading for a crash course in liposomes, how they work, and the ways they’re already changing the science of supplements.
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