Trust your gut: Bioavailability and bioaccessibility of dietary compounds

Abstract

Studying the composition of a certain food is not enough to predict its health benefits. Research over the past decades has decisively strengthened the notion that any putative health benefit is best related to the fraction of compounds transferred from ingested foods into the body since the absorption may be incomplete after oral consumption. In other words, the bioavailability of food components is crucial information. Therefore, a variety of in vitro models have been developed to predict their bioaccessibility and bioavailability in the most diverse food matrices and food products. These models can also be applied to study the impact of several endogenous or exogenous factors on the bioaccessibility and bioavailability of nutrients and bioactive compounds, guiding nutrition and food scientists, technologists, and engineers towards the development of strategies to optimize the positive impact of the diet on well-being and quality of life. While bioavailability is ideally examined in human volunteers, in vitro digestion methods, as well as intestinal absorption and microphysiological models, simulate human physiological conditions. Additionally, in vitro methods are alternatives to offset ethical, economical, and experimental limitations associated with in vivo studies conducted either with individuals or animals. This graphical review draws parallels between in vitro models mimicking digestion processes, uptake, absorption, metabolism, and distribution of dietary compounds and human physiology.

Citrate-coated cobalt ferrite nanoparticles for the nano-enabled biofortification of wheat

“…The bioavailability/bioaccessibility ratio of a nutrient is affected by the food matrix, food processing, digestive enzymes, and digestion microbiota; 96 that is why we used the in vitro digestion model to predict the mineral bioaccessibility of the wheat grains that exhibited high Fe concentration, low phytic acid, and relatively high bioavailability/bioaccessibility. The concentrations of microelements and P after the in vitro digestion are shown in Table 4.…”

“…The bioavailability/bioaccessibility ratio of a nutrient is affected by the food matrix, food processing, digestive enzymes, and digestion microbiota; 96 that is why we used the…”

A Review of Plant Selenium-Enriched Proteins/Peptides: Extraction, Detection, Bioavailability, and Effects of Processing

“…In static simulations, the experimenter is responsible for manipulating the entire process, mainly managing enzymes and controlling reaction time. Semi-dynamic gastric simulation is mechanistic, including mastication and the automatic addition of enzymes and digestive juices [ 73 ]. Ari et al [ 74 ] studied Se in hydroponically grown leeks.…”

Effect of Hydrostatic Pressure and Temperature on Extractability and Bioaccessibility of Lipophilic Micronutrients in Kale

“…Several analytical techniques may be used for investigating pressure effects on lipophilic, bioactive plant ingredients. In addition to extractabilities or antioxidant capacity assays, the bioaccessibility of phytochemicals can be expressed as a fraction of compounds that become available for absorption by release from a food matrix during in vitro digestion …”

“…In addition to extractabilities or antioxidant capacity assays, the bioaccessibility of phytochemicals can be expressed as a fraction of compounds that become available for absorption by release from a food matrix during in vitro digestion. 35 The experimental design included laboratory-, pilot-, and industrial scale HPP equipment to expand the scientific scope of the current study in comparison to previously reported impacts on HP-treated kale. 36,37 Hence, additional pressure parameters (low pressure < 200 MPa) with extended holding times up to 40 min, multicycle HPP (up to 3 cycles) at 600 MPa, pressure-assisted thermal processing (PATP) up to 80 °C, and microscopical investigations were applied to not only verify previously observed pressure effects using a laboratoryscale plant but also to leverage access to new knowledge on impacts of HPP on lipophilic, bioactive phytochemicals in kale.…”