Bioavailability of Main Food Bioactives

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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