Anna Surgean Veterini,, - and Subijanto Marto Soedarmo,, - and Hasanul, - and Annis Catur Adi, - and Heni Rachmawati, - and Nancy Margarita Rehatta, - (2020) Future views on nanonutrition for critically ill patients: The role of extra virgin olive oil nanoemulsion in sepsis enteral nutrition. Critical Care and Shock, 23 (5). pp. 208-220. ISSN 14107767

	Text (Turnitin) 6. Turnitin Future views on.pdf Download (3MB)
	Text (Peer Review) 6 Peer Future views.pdf Download (2MB)
	Text (Full Text) 6. Future views (revisi fix).pdf Download (4MB)

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.

Actions (login required)

View Item