bioaccessibility

the bioaccessibility of iron in fortified foods is crucial for absorption.

poor bioaccessibility limits the benefits of dietary fiber supplementation.

factors affecting bioaccessibility include food processing and matrix effects.

we investigated the bioaccessibility of polyphenols in green tea.

increasing bioaccessibility can enhance nutrient absorption in the gut.

bioaccessibility is a key determinant of nutrient bioavailability.

the study assessed the bioaccessibility of zinc from different food sources.

gastric ph significantly influences the bioaccessibility of minerals.

enhancing bioaccessibility through processing can improve nutritional value.

understanding bioaccessibility is vital for designing effective food products.

the bioaccessibility of carotenoids varies depending on food preparation methods.