The oral bioavailability of a health-promoting dietary component (nutraceutical) may be
limited by various physicochemical and physiological phenomena: liberation from food …

Oral bioavailability is the key to the bioefficiency of food bioactive ingredients; it evaluates
the relationship between foods and their health benefits. The analysis of the main factors …

The oral bioavailability of many bioactives (pharmaceuticals, dietary supplements, nutrients,
and nutraceuticals) is limited because of physicochemical and physiological events that …

Bioavailability is a key step in ensuring bioefficacy of bioactive food compounds or oral
drugs. Bioavailability is a complex process involving several different stages: liberation …

The oral bioavailability of many lipophilic bioactive agents (pharmaceuticals and
nutraceuticals) is limited due to various physicochemical and physiological processes: poor …

Studying the composition of a certain food is not enough to predict its health benefits.
Research over the past decades has decisively strengthened the notion that any putative …

Nutraceuticals are the bioactive compounds found in many dietary sources. Numerous
publications have reported their ability to prevent the development of degenerative diseases …

This review highlights the effects of processing and food matrix on bioaccessibility and
bioavailability of functional components. Human digestive system is reviewed as an element …

Introduction: The oral bioavailability of many lipophilic bioactives, such as pharmaceuticals
and nutraceuticals, is relatively low due to their poor solubility, permeability and/or chemical …

Modern epidemiological and interventional studies have demonstrated that various
bioactivities including antioxidant, antiproliferative, immune-regulatory, hormonal-regulation …