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Bioacessibility and bioavailability

The human body has a complex digestive system that can impact the absorption and utilization of bioactive compounds. Bioaccessibility, digestibility, and bioavailability are three key concepts that are important in understanding how these compounds are processed by the body.

Bioaccessibility refers to the portion of a bioactive compound that can be released from a food matrix and become available for absorption. For example, some bioactive compounds may be bound to dietary fibers or other compounds in a food, which can reduce their bioaccessibility. In order to have a positive effect on health, a bioactive compound must be able to be released from the food and become available for digestion and absorption.

Digestibility refers to the extent to which a bioactive compound can be broken down by digestive enzymes in the gastrointestinal tract. If a compound is not digestible, it may pass through the body without being absorbed or utilized. Some bioactive compounds, such as polyphenols, may not be highly digestible due to their complex structures.

Bioavailability refers to the portion of a bioactive compound that is absorbed by the body and can have a physiological effect. Bioavailability is influenced by both bioaccessibility and digestibility. Once a bioactive compound is absorbed, it may be metabolized by the liver and other organs, which can further impact its bioavailability.

Factors that can impact the bioaccessibility, digestibility, and bioavailability of bioactive compounds include food processing methods, interactions within the food matrix, individual differences in digestive enzymes and gut microbiota, and interactions with other components in the diet. Understanding these factors can help to optimize the intake of bioactive compounds for maximum health benefits.

In fact, the bioaccessibility, digestibility, and bioavailability of bioactive compounds can be affected by interactions with other components in the diet, such as proteins.

Polyphenol-protein interactions can occur during digestion and can impact the bioaccessibility and bioavailability of polyphenols. When polyphenols come into contact with proteins in the stomach, they may bind to the proteins, forming complexes that can be more difficult to digest. This can lead to reduced bioaccessibility of the polyphenols, meaning that they are less likely to be released from the food matrix and become available for absorption.

In addition, polyphenol-protein complexes can also affect the digestibility of proteins. This is because the formation of these complexes can make proteins more resistant to digestion by proteolytic enzymes, which can reduce the bioavailability of amino acids from the protein. This is particularly relevant for plant-based proteins, which may be less digestible than animal-based proteins, to begin with.

On the other hand, some studies have suggested that polyphenol-protein complexes may actually enhance the bioavailability of polyphenols. This may be due to the fact that the complexes can protect the polyphenols from degradation in the gut, and may also facilitate their transport across the intestinal barrier.

Overall, the impact of polyphenol-protein interactions on bioaccessibility, digestibility, and bioavailability is complex and depends on a range of factors, including the type of polyphenol, the type of protein, and the conditions of digestion. Further research is needed to fully understand the mechanisms behind these interactions and their potential health implications.

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