Food chemistry: Advancements in nutrient bioavailability and absorption

Jennifer Clark

doi:10.35841/ aajfsn-8.1.278

Opinion Article - Journal of Food Science and Nutrition (2025) Volume 8, Issue 1

Food chemistry: Advancements in nutrient bioavailability and absorption

Jennifer Clark ^*

Department of Food Chemistry, University of Oxford, United Kingdom

*Corresponding Author:: Jennifer Clark
Department of Food Chemistry, University of Oxford, United Kingdom
E-mail: clarkjen@yahoo.com

Received: 01-Feb-2025, Manuscript No. AAJFSN-25-162261; Editor assigned: 03-Feb-2025, PreQC No. AAJFSN-25-162261; Reviewed:12-Feb-2025, QC No. AAJFSN-25-162261; Revised:20-Feb-2025, Manuscript No. AAJFSN-25-162261 (R); Published:28-Feb-2025, DOI:10.35841/ aajfsn-8.1.278

Citation: Clark J. Food chemistry: Advancements in nutrient bioavailability and absorption. J Food Sci Nutr 2025;8(1):278

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Introduction

Food chemistry plays a crucial role in understanding how the nutrients in our food are processed by the body. Nutrient bioavailability and absorption are essential factors that determine how effectively the body can utilize the nutrients from food for energy, growth, and overall health. Over the years, advancements in food chemistry have allowed us to better understand the complex interactions between nutrients and food components, which has important implications for human health. By improving our understanding of how nutrients are absorbed, utilized, and metabolized, food scientists are uncovering innovative ways to enhance nutrient bioavailability and help individuals achieve optimal nutrition. This article explores the advancements in food chemistry that have contributed to our knowledge of nutrient bioavailability and absorption, and how these developments are paving the way for improved dietary practices and food formulations [1].

Bioavailability refers to the proportion of a nutrient that is absorbed and made available for use by the body after consumption. Not all nutrients in food are fully absorbed; factors such as the nutrient's chemical form, the presence of other food components, and the body's own metabolic processes can influence how much of a nutrient is utilized. Absorption, on the other hand, is the process by which nutrients are taken up by the digestive system and transported into the bloodstream or lymphatic system. For nutrients to be absorbed efficiently, they must first be released from the food matrix during digestion. This is where food chemistry plays a critical role in understanding how different food structures and processing methods affect nutrient release, absorption, and bioavailability [2].

One of the most significant advancements in food chemistry is the growing understanding of the food matrix—the physical structure of food, including how nutrients are enclosed within the cellular components of fruits, vegetables, grains, and animal products. The food matrix can have a significant impact on nutrient bioavailability. For example, nutrients in whole foods may be encapsulated within cell walls or other food structures, which can limit their bioavailability. Cooking, food processing, and mechanical processing (e.g., grinding, chopping) can help break down these structures and release nutrients, making them more accessible for absorption [3].

Advancements in food chemistry have also revealed that the bioavailability of certain nutrients can be enhanced or inhibited depending on how the food is prepared. For instance, cooking tomatoes increases the bioavailability of lycopene, a powerful antioxidant, by breaking down the cell walls and releasing the nutrient. Similarly, the bioavailability of beta-carotene found in carrots is enhanced when the food is cooked or blended, as the cell walls of the carrot are broken down. However, some nutrients, such as vitamin C, can be lost during cooking due to their sensitivity to heat. This highlights the importance of considering the preparation methods when assessing the nutrient content and bioavailability of food [4].

Another important advancement in food chemistry is understanding how different food components interact with one another, affecting nutrient absorption. Certain compounds in food can enhance or inhibit the absorption of specific nutrients. Phytates, commonly found in grains, legumes, and seeds, can bind to minerals like iron, zinc, and calcium, reducing their bioavailability. Similarly, oxalates in spinach and certain other plants can reduce the absorption of calcium. However, food scientists are investigating ways to reduce the effects of these compounds, such as through fermentation or sprouting, which can break down phytates and increase the availability of minerals [5].

Conversely, some food components enhance nutrient absorption. Vitamin C, for example, significantly improves the absorption of non-heme iron (the iron found in plant-based foods). This is why it is often recommended to consume foods like citrus fruits or bell peppers alongside plant-based iron sources like beans and spinach. Fats also play an important role in nutrient absorption, particularly in the case of fat-soluble vitamins (A, D, E, and K). Consuming these vitamins alongside a source of fat helps enhance their absorption in the digestive tract [6].

In recent years, there has been growing interest in the role of the gut microbiota in nutrient absorption. The human gut is home to trillions of microorganisms, including bacteria, fungi, and viruses, that play a vital role in breaking down complex food components, synthesizing certain vitamins, and facilitating the absorption of nutrients. Recent advancements in food chemistry and microbiome research have shown that gut bacteria can influence nutrient metabolism and absorption in a variety of ways. For example, the microbiota can help break down fibers and other complex carbohydrates that the human body cannot digest, releasing short-chain fatty acids (SCFAs) that provide energy and enhance the absorption of minerals like calcium, magnesium, and iron [7].

p> Additionally, the microbiota plays a role in the conversion of certain food compounds into bioactive forms. For example, phytoestrogens found in soy products are converted by gut bacteria into compounds that may have protective effects against certain diseases. As research into the microbiome continues to evolve, scientists are uncovering how the interactions between food, gut bacteria, and the host can influence nutrient absorption and metabolism [8].

p> Fortification of foods with essential nutrients is another area where advancements in food chemistry are making a significant impact. Through fortification, food manufacturers can increase the bioavailability of nutrients that may be deficient in the population, such as iron, vitamin D, folic acid, and iodine. Innovations in food chemistry have led to the development of more effective forms of these nutrients that are better absorbed by the body. For example, the use of chelated minerals in food products has been shown to improve the absorption of minerals like iron and zinc. Similarly, bioavailability-enhancing techniques such as liposomal encapsulation are being explored to improve the delivery and absorption of nutrients in supplements and functional foods [9, 10].

Conclusion

Advancements in food chemistry have deepened our understanding of how nutrient bioavailability and absorption are influenced by the food matrix, preparation methods, food components, and gut health. By understanding these processes, food scientists are developing strategies to enhance the nutritional value of foods, improve the effectiveness of dietary interventions, and optimize health outcomes. As the field of food chemistry continues to evolve, innovations in food processing, fortification, and nutrient delivery will help ensure that individuals receive the maximum benefit from their diets, paving the way for improved public health and nutrition.