Future views on nanonutrition for critically ill patients: The role of extra virgin olive oil nanoemulsion in sepsis enteral nutrition

Anna Surgean Veterini, Subijanto Marto Soedarmo, Hasanul, Annis Catur Adi, Heni Rachmawati, Nancy Margarita Rehatta

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

Enteral nutrition (EN) can maintain the structure and function of the gastrointestinal mucosa better than parenteral nutrition. Early intervention by enteral nutrition in critically ill patient may help the patient from fatality of multiple organ failure. Oral nutrition is an attempt to provide a physiological nutrition that is expected to trigger the immune system, prevent blood stream infection from the intravenous route, and reduce cost of therapy. One of the problems that inhibits supply of enteral nutrition in critically ill patients is absorption disorders that cause the body’s nutritional needs to. be hampered. Administration of extra virgin olive oil (EVOO) in the form of nanoemulsion is expected to improve pharmacokinetics and pharmacodynamics in those patients. EVOO is one functional food that has a lot of health benefits. Nanoemulsion-based delivery systems are proven to increase utilization of lipophilic bioactive components in food, personal care, cosmetic, and pharmaceutical applications. So far, there is no report describes the use of enteral nanonutrition in critically ill patients. This review discusses the perspective view of using EVOO nanoemulsion to care the critically ill patients.

Original languageEnglish
Pages (from-to)208-220
Number of pages13
JournalCritical Care and Shock
Volume23
Issue number5
Publication statusPublished - 2020

Keywords

  • Critically ill patient
  • Emulsion
  • Extra virgin olive oil nanoemulsion
  • Nanonutrition
  • Oral formulation

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