BASF Collaborates to Improve Bioavailability of Foods With Nanoparticle Technology

15 Sept 2015 --- A new process that improves the uptake of drugs can be used to improve the uptake and bioavailability of certain foodstuffs, says BASF. In collaboration with researchers from the renowned universities Harvard, EPFL (Switzerland), and Yale, BASF scientists developed a new process that makes amorphous nanoparticles with increased solubility. This improves the efficient uptake of drugs, for example, in the human body. It can also be utilised in the food industry and for crop protection, says BASF.

The process can be applied to both organic and inorganic substances making it attractive for numerous potential applications. The increased solubility means higher uptake of active ingredients.

This is particularly valuable to pharmacology, the food industry and crop protection.

“This system offers exceptionally good control over the composition, structure and the size of particles, enabling the formation of new materials,” said Esther Amstad, professor at EPFL and formerly researcher at Harvard.

Marc Schroeder, BASF researcher and Head of the North American Center for Research on Advanced Materials is convinced: “This milestone finding is a result of strong collaborative efforts between industry and academic institutions to work closely on scientific challenges. The interdisciplinary approach has helped find a scientific explanation to an unexpected experimental finding, thus enabling broader potential applications of this technology.”