A Solid-State Liposomal Delivery System for Improving Oral Calcium Bioavailability: A Human Absorption Study

Authors

  • Chi-Fu Chiang Research & Design Center, TCI CO., Ltd., Taipei, Taiwan Author
  • Yung-Hsiang Lin Research & Design Center, TCI CO., Ltd., Taipei, Taiwan Author
  • Yen-Ping Lei Department of Nursing, National Yang Ming Chiao Tung University, Taipei, Taiwan Author
  • Yung-Kai Lin Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung, Taiwan. Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan. Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung, Taiwan Author
  • Shu-Ting Chan Research & Design Center, TCI CO., Ltd., Taipei, Taiwan Author

DOI:

https://doi.org/10.47363/JMCN/2026(7)223

Keywords:

Double Nutri ® Solid, Liposomal Calcium, Calcium Bioavailability, Solid-State Formulation

Abstract

Calcium is an essential mineral for bone health; however, its oral bioavailability is often limited by gastrointestinal conditions and absorption mechanisms. Liposomal technology, particularly in solid-state formulations, has been proposed to enhance nutrient stability and bioavailability. This study aimed to evaluate the effects of solid
state liposomal calcium on blood calcium response and absorption efficiency compared with non-liposomal calcium. A randomized crossover design was employed. Subjects received a single dose of either solid-state liposomal calcium or non-liposomal calcium, and blood calcium levels were measured over an 8-hour period. The area under the curve (AUC) was calculated to assess overall calcium exposure. Solid-state liposomal calcium significantly increased blood calcium levels at early time points (1–2 h; p < 0.05) and maintained elevated levels up to 8 h post-administration. The AUC was higher in the liposomal group (2.94 mg·h/dL) compared to the non-liposomal group (1.88 mg·h/dL), representing a 1.56-fold increase in systemic calcium exposure. Solid-state liposomal technology enhances both the rate and extent of calcium absorption, demonstrating its potential to improve calcium bioavailability.

Author Biographies

  • Chi-Fu Chiang, Research & Design Center, TCI CO., Ltd., Taipei, Taiwan

    Chi-Fu Chiang, Research & Design Center, TCI CO., Ltd., Taipei, Taiwan

  • Yung-Hsiang Lin, Research & Design Center, TCI CO., Ltd., Taipei, Taiwan

    Research & Design Center, TCI CO., Ltd., Taipei, Taiwan

  • Yen-Ping Lei, Department of Nursing, National Yang Ming Chiao Tung University, Taipei, Taiwan

    Department of Nursing, National Yang Ming Chiao Tung University, Taipei, Taiwan

  • Yung-Kai Lin, Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung, Taiwan. Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan. Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung, Taiwan

    Institute of Food Safety and Risk Management, National Taiwan Ocean University, Keelung, Taiwan. Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan. Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung, Taiwan

  • Shu-Ting Chan, Research & Design Center, TCI CO., Ltd., Taipei, Taiwan

    Research & Design Center, TCI CO., Ltd., Taipei, Taiwan

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Published

2026-04-14

Issue

Vol. 7 No. 4 (2026): Volume 7 Issue 4

Section

Articles