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Improvement of Bioaccessibility and Bioavailability: From Molecular Interactions to Delivery Systems

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Engineering Foods for Bioactives Stability and Delivery

Part of the book series: Food Engineering Series ((FSES))

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Abstract

Although there are many studies reporting the potential health benefits of the diverse bioactive compounds present in our diet, many aspects related to their bioavailability and bioaccessibility, and particularly their metabolism, have been poorly investigated. In order to exert an effect in the body, a compound should be able to reach the target site of action at concentrations that will trigger the expected response. When considering the potential beneficial effects of bioactive food compounds, it is important to take into account the many factors that can have a significant effect on their bioavailability, and consequently can alter the amount of these compounds that will be absorbed and that will ultimately reach the site of action. This chapter focuses on the several means of improving bioavailability that are described in the literature, including bioaccessibility, food matrix, biological transporters, metabolizing enzymes, and molecular interactions.

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Authors and Affiliations

  1. Nestle Research Center, Nestec Ltd., Vers chez les Blanc, 1000, Lausanne, Switzerland

    Maarit J. Rein & Marcia da Silva Pinto

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  1. Maarit J. Rein
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  2. Marcia da Silva Pinto
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Correspondence to Maarit J. Rein .

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Editors and Affiliations

  1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Yrjö H. Roos

  2. Biotechnology & Food Engineering, Technion, Israel Institute of Technology, Haifa, Israel

    Yoav D. Livney

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Rein, M.J., da Silva Pinto, M. (2017). Improvement of Bioaccessibility and Bioavailability: From Molecular Interactions to Delivery Systems. In: Roos, Y., Livney, Y. (eds) Engineering Foods for Bioactives Stability and Delivery. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-6595-3_15

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