INVESTIGATION OF PLANT DERIVED NANOVESICLES FROM PLANT PRODUCTS AS NEW BIOACTIVE INGREDIENTS FOR FOOD SUPPLEMENTS AND FUNCIONAL FOODS DEVELOPMENT

Plant-derived nanovesicles represent an emerging research area that addresses critical challenges such as the stability, bioavailability, and efficacy of traditionally known plant extracts. This thesis explores plant-derived vesicles obtained from arugula leaves (ALVs) as a novel ingredient for the prevention of metabolic syndrome. Specifically, ALVs were obtained through the development of an innovative production method and their biological activites were investigated both in vitro and in vivo. The results of the in vivo study support the efficacy and safety of plant-derived nanovesicles, highlighting their potential as promising new ingredients for the development of functional foods and food supplements.