TY - JOUR
T1 - Future views on nanonutrition for critically ill patients
T2 - The role of extra virgin olive oil nanoemulsion in sepsis enteral nutrition
AU - Veterini, Anna Surgean
AU - Soedarmo, Subijanto Marto
AU - Hasanul,
AU - Adi, Annis Catur
AU - Rachmawati, Heni
AU - Rehatta, Nancy Margarita
N1 - Publisher Copyright:
© 2020, The Indonesian Foundation of Critical Care Medicine. All rights reserved.
PY - 2020
Y1 - 2020
N2 - 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.
AB - 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.
KW - Critically ill patient
KW - Emulsion
KW - Extra virgin olive oil nanoemulsion
KW - Nanonutrition
KW - Oral formulation
UR - http://www.scopus.com/inward/record.url?scp=85092178630&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:85092178630
SN - 1410-7767
VL - 23
SP - 208
EP - 220
JO - Critical Care and Shock
JF - Critical Care and Shock
IS - 5
ER -