Food structure in relation to nutrients for human health
DOI:
https://doi.org/10.31989/afbc.v3i1.1858Resumo
Food structure provides a functional framework for cellular organelles derived from plant or animal sources and plays a major role in the bioavailability, bioaccessibility, bioefficacy, and bioequivalence of functional nutrients and phytochemicals, which significantly influence health and disease outcomes.
Functional foods and biopharmaceuticals are increasingly recognized for their therapeutic potential in preventing and managing chronic diseases such as diabetes, cancer, and hypertension.
Understanding and applying knowledge of food structure in relation to nutrient behavior can help predict the functional bioavailability, bioaccessibility, bioefficacy, and bioequivalence of food components, as well as the effects of food processing and packaging technology. Moreover, this understanding can support the development of novel foods and guide food biochemists and nutritionists in designing optimally structured ingredients designed to enhance mucosal nutrient absorption and improve overall nutrient utilization from the food matrix.
Concepts on food microstructure in relation to food nutrients will assist experts in areas of food processing, storage technology, and the use and application of food ingredients from the farm to the kitchen, helping preserve food nutrients and functionalities. By understanding and manipulating food microstructure, it is possible to optimize nutrient protection, release, and functional delivery in both natural foods and engineered food matrices.
Keywords: Bioavailability, Bioaccessibility, Efficacy, Bioequivalence, Food matrix, Nutrient delivery, Bioactive compounds
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