An integrated look at the effect of structure on nutrient bioavailability in plant foods

Research output: Contribution to journalArticleAcademicpeer-review

4 Citations (Scopus)

Abstract

The true bioavailability of a nutrient being intrinsically coupled to the specific food matrix in which it occurs remains poorly considered in nutrition science. During digestion, the food matrix and, in particular, the structure of food modulate the extent and kinetics to which nutrients and bioactive compounds make themselves available for absorption. In this perspective, we describe an integrated look at the effect of structure on nutrient bioavailability in plant foods. Based on this integrated look, cell wall integrity and the particle size of the plant material during its transit in the small intestine determine the bioavailability of plant nutrients; in turn, cell wall integrity and particle size are determined by the level of oral processing and, accordingly, what subsequently escapes digestion in the upper intestine and is utilized by colon microbiota. Ultimately, the effect on nutrient digestion is linked to food structure through each step of digestion. A consideration of the structure rather than just the composition of foods opens up possibilities for the design of healthier foods.

LanguageEnglish
Pages493-498
JournalJournal of the Science of Food and Agriculture
Volume99
Issue number2
Early online date1 Aug 2018
DOIs
Publication statusPublished - 2019

Fingerprint

Edible Plants
food plants
nutrient availability
Biological Availability
digestion
Food
food matrix
particle size
nutrients
cell walls
nutrition science
Digestion
food composition
colon
small intestine
bioavailability
mouth
intestines
Particle Size
Cell Wall

Keywords

  • bioavailability
  • digestion
  • food matrix
  • health
  • structure

Cite this

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abstract = "The true bioavailability of a nutrient being intrinsically coupled to the specific food matrix in which it occurs remains poorly considered in nutrition science. During digestion, the food matrix and, in particular, the structure of food modulate the extent and kinetics to which nutrients and bioactive compounds make themselves available for absorption. In this perspective, we describe an integrated look at the effect of structure on nutrient bioavailability in plant foods. Based on this integrated look, cell wall integrity and the particle size of the plant material during its transit in the small intestine determine the bioavailability of plant nutrients; in turn, cell wall integrity and particle size are determined by the level of oral processing and, accordingly, what subsequently escapes digestion in the upper intestine and is utilized by colon microbiota. Ultimately, the effect on nutrient digestion is linked to food structure through each step of digestion. A consideration of the structure rather than just the composition of foods opens up possibilities for the design of healthier foods.",
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An integrated look at the effect of structure on nutrient bioavailability in plant foods. / Capuano, Edoardo; Pellegrini, Nicoletta.

In: Journal of the Science of Food and Agriculture, Vol. 99, No. 2, 2019, p. 493-498.

Research output: Contribution to journalArticleAcademicpeer-review

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AB - The true bioavailability of a nutrient being intrinsically coupled to the specific food matrix in which it occurs remains poorly considered in nutrition science. During digestion, the food matrix and, in particular, the structure of food modulate the extent and kinetics to which nutrients and bioactive compounds make themselves available for absorption. In this perspective, we describe an integrated look at the effect of structure on nutrient bioavailability in plant foods. Based on this integrated look, cell wall integrity and the particle size of the plant material during its transit in the small intestine determine the bioavailability of plant nutrients; in turn, cell wall integrity and particle size are determined by the level of oral processing and, accordingly, what subsequently escapes digestion in the upper intestine and is utilized by colon microbiota. Ultimately, the effect on nutrient digestion is linked to food structure through each step of digestion. A consideration of the structure rather than just the composition of foods opens up possibilities for the design of healthier foods.

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