The concentrations and biological effects of nutrients, antinutrients and bioactive compounds, including microbes and their constituents, are affected by production and processing steps, the food matrix in which they reside, the way they are digested and metabolized in the human body, and whether or not and in what form they subsequently reach their target site. A new scientific concept, denoted here as 'nutridynamics', aims to unravel the dynamics of these processes by using a systematic approach to study how a food component is affected by the food matrix itself and what it does in the body. This holistic concept has potential synergy with the areas of food technology and nutrigenomics, and provides a link between food production and the mechanistic effects of bioactive ingredients.
- lactic-acid bacteria
- postprandial insulin-response
- monoglutamyl folic-acid
- folate bioavailability
- probiotic lactobacilli
de Vos, W. M., Castenmiller, J. J. M., Hamer, R. J., & Brummer, R. J. (2006). Nutridynamics--studying the dynamics of food components in products and in the consumer. Current Opinion in Biotechnology, 17(2), 217-225. https://doi.org/10.1016/j.copbio.2006.02.008