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Micellized vitamin D.

Have you ever needed to explain micellization to a patient? Here is a great explanation.

Many vitamin companies resort to marketing extremely high doses of vitamin D, knowing how hard it is to absorb fat-soluble nutrients. Absorption can be especially compromised in patients with insufficient bile production, a deficiency of digestive enzymes, or an unhealthy gut mucosal lining.

However, there is a better and more natural way to raise blood levels of vitamin D than mega-dosing: micellization. This innovative technology transforms fat-soluble vitamins into water-soluble ones--dramatically increasing solubility, absorption, and bioavailability.

Understanding Fat

How Biology Works For and Against Your Patients' Ability to Absorb Fat-Soluble Vitamins

The human intestine has a built-in mechanism to block the absorption of fat-soluble vitamins. It is called the unstirred water barrier. This barrier covers the villi--small finger-like protrusions in the intestine that absorb nutrients and send them to the bloodstream--and prevents most fats from being immediately absorbed. As a result, it provides a natural defense against hypercholesterolemia, however, it also inhibits the absorption of fat-soluble vitamins.(1)

This is why bile is so important. Produced by the liver, bile aids the absorption of essential fats by helping them cross the water barrier.(2)

Bile molecules are bipolar, having a lipid center (made of cholesterol) and a water exterior.

Fat-soluble vitamins are absorbed into the bile molecule's fatty center and transported across the water barrier by the hydrophilic exterior.

Unfortunately, not everyone produces sufficient bile. As a result, -fat-soluble nutrient absorption is one of the most difficult to effect," states nutrition researcher Jeffrey Bland.(3)

The Evolution of Improved Bioava i la bility Technologies

Why Only Modest Improvements in Bioavailability Have Been Achieved Thus Far

Over the past few decades, several methods have been introduced to improve the bioavailability of fat-soluble vitamins. The first was emulsification, in which large fat globules were broken down into smaller particles and then dispersed evenly within water. Later, micro-emulsified products--which decreased particle size even further--were introduced. More recently, particle size was reduced down to micelles, the smallest aggregation of fat molecules possible before denaturing occurs.

While these methods do modestly improve consumers' blood levels of vitamin D, none are sufficient to reliably and significantly impact absorption. Why? Because they all still yield the vitamin in a fat-soluble state. A fatty acid molecule is still a fat, no matter how small the particle size. Individual micelles alone can't easily penetrate the unstirred water barrier.

Introducing Micellization

A Breakthrough in Fat-Soluble Nutrient Absorption

The key to truly improved bioavailability is micellization--a process that mimics bile's role in fat-soluble nutrient absorption. Micellization creates micelle clusters just as bile does, and then embeds them into a bipolar spherical matrix the way bile does.. Visualize it like a jelly donut with the dough on the outside, and the jelly on the inside. In micellization, the water-soluble heads, likened to the dough, are on the outside, while the fat-soluble tails, or the jelly, are contained on the inside. As a result, the water-soluble shell naturally enters through the water barrier of the villi, taking the fat-soluble vitamin with it--and dramatically increasing absorption.

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.



(1.) Wilson FA, Sallee VL, Dietschy JM. Unstirred water layers in intestine: rate determination of fatty acid absorption from micellar solutions. Science. 1971 Dec 3;174.4013:1031-3.

(2.) Hoffmann AF, Borgstrom B. The intraluminal phase of fat digestion in man: the lipid content of the micellar and oil phases of intestinal content obtained during fat digestion and absorption. J Clin Invest. 1964 Feb;43:247-57.

(3.) Bland J. New nutrient delivery systems part 2.Anabolism. 1983 Jul-Aug;2(7):5-6.
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Title Annotation:ensuring absorption of vitamin D
Publication:Original Internist
Geographic Code:1USA
Date:Sep 1, 2014
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