5. Composition and Chemistry of Functional Foods and Nutraceuticals: Influence on Bioaccessibility and Bioavailability

  1. Dr. Gopinadhan Paliyath B.Sc.Ed., M.Sc., Ph.D.2,
  2. Dr. Marica Bakovic B.Sc., M.Sc., Ph.D.3 and
  3. Dr. Kalidas Shetty B.Sc., M.S., Ph.D.4
  1. Jissy K. Jacob1 and
  2. Dr. Gopinadhan Paliyath B.Sc.Ed., M.Sc., Ph.D.2

Published Online: 30 AUG 2011

DOI: 10.1002/9780470960844.ch5

Functional Foods, Nutraceuticals, and Degenerative Disease Prevention

Functional Foods, Nutraceuticals, and Degenerative Disease Prevention

How to Cite

Jacob, J. K. and Paliyath, G. (2011) Composition and Chemistry of Functional Foods and Nutraceuticals: Influence on Bioaccessibility and Bioavailability, in Functional Foods, Nutraceuticals, and Degenerative Disease Prevention (eds G. Paliyath, M. Bakovic and K. Shetty), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470960844.ch5

Editor Information

  1. 2

    Department of Plant Agriculture, University of Guelph, Guelph, Ontario N1G 2W1, Canada

  2. 3

    Department of Human Health and Nutritional Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada

  3. 4

    Laboratory of Food Biotechnology, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA

Author Information

  1. 1

    Nestle PTC, Marysville, Ohio 43040, USA

  2. 2

    Department of Plant Agriculture, University of Guelph, Guelph, Ontario N1G 2W1, Canada

Publication History

  1. Published Online: 30 AUG 2011
  2. Published Print: 10 JUL 2011

ISBN Information

Print ISBN: 9780813824536

Online ISBN: 9780470960844

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Keywords:

  • food matrix interactions;
  • bioaccessibility;
  • bioavailability;
  • metabolism;
  • absorption

Summary

In general, fruits are rich in polyphenolic components such as anthocyanins. However, the absorption of anthocyanins is quite low. Even though anthocyanins exhibit strong antioxidant and antiproliferative activities, their efficacy may be reduced by lowered absorption. The bioavailability of anthocyanins may also be influenced by interaction with food matrices. During the transit through the GIT, polyphenols are exposed to various chemical conditions that may cause their degradation as well as affecting their bioavailability. The chapter discusses several aspects of bioaccessibility and bioavailability of polyphenols, especially anthocyanins.