Absorption, Bioavailability, Bioaccessibility, Metabolism, and Excretion of Bioactive Food Phytochemical

In order to be useful in promoting health, bioactive dietary phytochemicals must be bioavailable. The numerous steps in the bioavailability process include release from the food, absorption, distribution, metabolism, and excretion. It is possible to enhance the function of the bioactive components in food and thereby advance health by learning more about how they are metabolized during digestion. The impact of the food matrix, transporters, molecular structures, and metabolizing enzymes are only a few of the numerous and diverse factors that influence bioavailability. An increase in bioavailability may lead to a rise in bioefficacy. Thus, the development of various technologies, such as structural modification and nanotechnology, has improved the bioavailability of bioactive food phytochemicals. Deciphering the bioavailability of bioactive food ingredients is difficult since these substances are complex and have a range of absorption processes. The bioavailability and bioefficacy of these bioactive dietary compounds have been the focus of numerous studies; nevertheless, more research is still needed to fully comprehend their interactions, metabolism, absorption, and mechanisms of action, as well as some of the key factors affecting them. Therefore, this chapter focuses on the most recent studies on the absorption, bioavailability, bioaccessibility, metabolism, and excretion of bioactive dietary phytochemicals, as well as some of the key factors impacting these processes.