Authors : Neha E. S., Seeja Thomachan Panjikkaran, Sharon C. L. , Suman K. T. , Aneena E. R.
Page Nos : 1-20
Description :
Bioavailability refers to the proportion of an ingested nutrient that is absorbed from the diet and used for normal body functions (Aggett, 2010). This process includes the absorption, transport, and conversion of nutrients into physiologically active forms, enabling them to support metabolic activities and maintain overall health. Optimising nutrient bioavailability is crucial for ensuring that the body receives adequate nutrition, which is especially important in addressing nutritional deficiencies and promoting health.
Nutrient bioavailability is influenced by several factors, including the food matrix, nutrient interactions, form of the nutrient, digestive health, and the presence of anti-nutritional factors etc. The food matrix affects nutrient release during digestion, while nutrient-nutrient interactions determine how one nutrient can modulate the bioavailability of another, either by enhancing or inhibiting it (Dima et al., 2020). The form in which nutrients are present also affects their absorption and bioavailability in the body. Digestive health plays a pivotal role, as factors like digestive enzymes, pH of the gastrointestinal tract and intestinal integrity directly impact nutrient bioavailability. Furthermore, the presence of anti-nutritional factors can also inhibit nutrient absorption and hinder bioavailability. The role of gut microbes is increasingly recognised in nutrient bioavailability. Gut microbiota can enhance the absorption of nutrients by breaking down food components, producing beneficial metabolites, and modulating the gut environment.
Nutrient bioavailability can be assessed through a variety of methods. Direct approaches include blood testing, urine analysis, and isotope tracing to measure nutrient absorption and utilisation. Indirect methods involve nutrient balance studies and functional tests that evaluate physiological responses to nutrient intake. Additionally, experimental models such as cell cultures, animal studies, and in vitro digestion simulations provide valuable insights into nutrient bioavailability. Processing methods can significantly influence nutrient bioavailability, either enhancing or diminishing the absorption and utilisation of nutrients in food. Dietary strategies to optimise nutrient bioavailability include fortification and enrichment of foods, using various cooking techniques, combining specific foods to enhance absorption, and removing anti-nutritional factors.
Emerging technologies are enhancing nutrient bioavailability through nanoencapsulation for targeted nutrient delivery, personalised nutrition based on genetic variants, smart nutrient delivery systems, and gut microbe targeted strategies. Optimising nutrient bioavailability is essential for improving health outcomes and addressing nutritional deficiencies. Further research and the application of innovative strategies will enhance the understanding of nutrient bioavailability and maximize their effectiveness in promoting overall wellbeing.
Keywords:- Bioavailability, absorption, nutrient interactions, anti
