Why Bioavailability Is Becoming the Next Buzzword in Food and Agriculture
Bioavailability defines how efficiently we capture essential and non-essential nutrients from the food we eat. Sometimes, our food is too bioavailable, sugar being a main example. At other times, vitamins and minerals are inhibited by presence or lack of presence of other substances. Different food-based nutrients require different variables to be present in order for us to get the most out of our food.
Like most topics in nutrition, bioavailability of food is complex and multivariate, yet incredibly important to understand. Understanding bioavailability has already strongly impacted the pharmaceutical industry, with the potential to considerably impact our supplements, food and even animal feed.
- Why Liposomal Encapsulation Technology (LET) Is The Future of Vitamins
- Food synergies for improving bioavailability of micronutrients from plant foods
- What is the Difference Between Bioavailability Bioaccessibility and Bioactivity of Food Components?
- Food Design To Feed the Human Gut Microbiota
- What is the difference between animal and plant proteins?