Bioavailability of Nutrients in Foods: Insights of Food Matrix, Processing Methods and the Gastrointestinal Tract
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 15 March 2026 | Viewed by 71
Special Issue Editors
Interests: functional foods; new ingredients; food design; seaweed-based food; food microstructure and digestion; glycemic response
Interests: vitamin bioavailability; fortification of foods; absorption of vitamins in humans; bioavailability using ex vivo cell culture
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Currently, providing increasingly healthy foods is a major challenge for science and industry, especially considering the high levels of obesity and chronic non-communicable diseases resulting from our lifestyles, demographic changes, and dietary trends. However, knowing food composition is not enough to establish a food's true contribution in terms of the nutrients it contains. The key lies in also understanding the bioavailability of those nutrients. Aspects such as the microstructure of the food, pre- and post-ingestion changes derived from the physical and chemical conditions of the environment, and the microbiota can affect the release and absorption of nutrients. Furthermore, depending on their nature, nutrients can be utilized to a greater or lesser extent once absorbed. If we add to all of the above that host-related factors such as sex, age, and health status also generate differences in food digestibility and nutrient bioavailability, the challenge of fully understanding these phenomena becomes evident. All of this highlights the need to study the bioavailability of the nutrients present in foods. Thus, the complementarity between in vitro digestion methods and in vivo assays is essential to understanding the mechanisms that determine bioavailability, as well as to understanding the true effect of these nutrients upon ingestion.
Dr. Javier Parada Silva
Prof. Dr. Jayashree Arcot
Guest Editors
Manuscript Submission Information
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Keywords
- bioactive compounds bioavailability
- mineral bioavailability
- food microstructure and bioaccessibility
- food–gut interactions
- in vitro and in vivo studies
- new healthy ingredients
- micro- and nano-encapsulation and bioavailability
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