Yuehong Ren
Absolute bioavailability serves as a critical parameter in food science, determining the effectiveness of nutrient absorption and utilization from foods. Food scientists are continuously striving to optimize food formulations to maximize nutrient bioavailability, thereby enhancing the nutritional quality and health benefits of food products. This article delves into the significance of absolute bioavailability and explores how food scientists are innovating food formulations to optimize nutrient utilization and promote overall health. Absolute bioavailability represents the fraction of a nutrient that enters systemic circulation unchanged after ingestion, compared to intravenous administration. It provides insights into the efficiency with which nutrients are absorbed and utilized by the body. Various factors influence absolute bioavailability, including the chemical form of the nutrient, interactions with other dietary components, gastrointestinal processing, and individual differences in digestion and metabolism. Encapsulation involves enclosing nutrients within protective matrices to improve their stability, solubility, and bioavailability.
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