BIOAVAILABILITY


Bioavailability means, to which extent our body absorbs ingredients such as vitamins incorporated in foods, beverages, supplements or pharmaceutical products from oral consumption. Without such absorption ingredients will not unfold their health related benefits and therefore bioavailability is a key for health solutions.

While bioavailability of water soluble (hydrophilic) ingredients (e.g. Vitamin C) typically is high, the opposite is true for fat soluble (lipophilic) ingredients (e.g. Curcumin), which in many cases are poorly bioavailable even in high dosages.

This is owed to the fact, that oral absorption requires, that ingredients after digestion through our stomach need to pass the small intestine membrane in our body in order to enter into the blood stream where they are further transported to organs and cells.

Water soluble ingredients easily pass the small intestine membrane due to their ultrafine dissolution. Fat soluble ingredients however by nature cling together and form large structures, which cannot pass the membrane and thus first have to be cut down to a much smaller structure (called micelles) which allows the ingredient to pass through the small intestine membrane. This natural micellation process however is often limited in efficacy owed to the lipophilic ingredient characteristics on the one side and absorption characteristics due to e.g. eating behavior, age or health status on the other side.

NovaSOL® mimics nature and our body’s natural digestion in creating a micelle structure for such poorly bioavailable ingredients.

By doing so NovaSOL® greatly enhances bioavailability by transporting the ingredient in a higher amount and faster into the blood plasma.

A variety of human trials have given scientific evidence for the superior bioavailability of ingredients empowered by our patent protected NovaSOL® technology.

NovaSOL® - enhanced bioavalability