Stability and Bioavailability Research on the Microencapsulated Vitamins

In a search non-microencapsulated vitamins, normally used commercially (fat-soluble vitamins A, E, d3, idrosulubili K and C-), were exposed to a temperature of 130 ° and at regular intervals of time, it was determined the concentration.

Comparing the results of vitamins (not microencapsulated) with those obtained from Evviva microencapsulated vitamins, held under the same experimental conditions, we observed a significant decrease of 80% of the initial concentration, in non-microencapsulated vitamins.