Bioavailability of Main Food Bioactives
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (20 October 2022) | Viewed by 3466
Special Issue Editors
Interests: isolation and identification of bioactive natural compounds; construction of food-grade delivery systems; functional properties of natural bioactives
Interests: functional foods; phytochemicals; chronic disease; skeletal muscle atrophy; photoaging; gut health
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The study of the bioavailability of food bioactives is a key step in the design of functional foods. The concept of bioavailability is generally defined as the fraction which is released from the food matrix in the gastrointestinal fluid and becomes available for absorption. However, the bioavailability of many bioactive components is limited due to their poor stability, low solubility in intestinal fluids and poor absorption through the intestinal cell monolayer. In recent years, many researchers have been dedicated to demonstrating the processes and mechanisms involved in the bioavailability of the bioactive substances and improving bioavailability by incorporating bioactive agents into various delivery systems. These are the reasons that this Special Issue, “bioavailability of main food bioactives”, has been created.
This Special Issue aims to collect excellent original and review works, focusing on the construction of food-grade delivery systems to enhance the bioavailability of bioactives; assessment methods for bioavailability of bioactives (particularly encapsulated bioactives); possible mechanisms involved in the digestion, absorption, and metabolism of bioactives (particularly encapsulated bioactives), etc.
Dr. Xiaohong Mei
Dr. Tao Tong
Guest Editors
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Keywords
- bioavailability
- bioactive compounds
- delivery systems
- assessment methods.
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