A research article recently published in the Journal of Food Science confirms the old adage, “Bigger isn’t always better.” Many studies have noted that the effects of essential oils may be increased in certain applications by increasing the ease with which essential oils mix with water.
In this study, researchers created limonene oil nanoparticles that were stable in water for over three months. To get an idea of how impressive this is, think of how a vinaigrette separates into oil and water within minutes to hours. Now imagine your vinaigrette not separating for over three months—it’s certainly unlikely. By heating a medium chain fatty acid, adding limonene, mixing at high speed and cooling to solidify the microscopic droplets, the emulsion was made to be incredibly stable.
While this may seem like an inordinate amount of work to mix essential oils with water, this study found that limonene in nanoparticle form had a greater effect as a food preservative at lower concentrations than limonene added directly to a solution. While further research is warranted, especially for the sake of safety, this study adds to the exciting idea of nano-emulsions to optimize the delivery and efficacy of essential oils.
doTERRA Science blog articles are based on a variety of scientific sources. Many of the referenced studies are preliminary and further research is needed to gain greater understanding of the findings. Some articles offer multiple views on general health topics and are not the official position of doTERRA. Consult your healthcare provider before making changes to diet or exercise.