Micronutrients & recovery
Encapsulation technologies (nanoencapsulation, cyclodextrins) can significantly increase the bioavailability of poorly bioactive polyphenols like quercetin and resveratrol by stabilizing them and facilitating transport across the mucus layer.
If you are considering high-dose polyphenol supplements, look for formulations that use encapsulation (like nanoparticles or cyclodextrins) as these are designed to overcome the body's natural barriers to absorption. However, for general health, prioritizing whole food sources is still recommended as they provide a complex matrix of nutrients.
One way to improve the bioavailability of many (poly)phenols has been encapsulation. The most successful methods not only improve stability and solubility but also facilitate the transfer of the (poly)phenol across the mucus layer, delivering it to the enterocyte.
Why this rating
The paper cites multiple studies showing significant increases in bioavailability for specific encapsulated compounds.
Source
Bioavailability of Food Polyphenols: Current State of Knowledge
Gary Williamson · Annual Review of Food Science and Technology · 2025
DOI 10.1146/annurev-food-060721-023817
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