Podcast
Questions and Answers
Which phase of bioavailability involves breaking down a nutrient from its food matrix?
Which phase of bioavailability involves breaking down a nutrient from its food matrix?
What are factors that increase bioavailability called?
What are factors that increase bioavailability called?
Which vitamin improves the absorption of nonheme iron?
Which vitamin improves the absorption of nonheme iron?
What happens when enhancers and inhibitors cancel each other out?
What happens when enhancers and inhibitors cancel each other out?
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What may enhance bioavailability when added to a meal?
What may enhance bioavailability when added to a meal?
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Study Notes
Bioavailability Phases
- Bioaccessibility involves breaking down a nutrient from its food matrix.
Bioavailability Factors
- Factors that increase bioavailability are called enhancers.
- Inhibitors are factors that decrease bioavailability.
Vitamin-Iron Interaction
- Vitamin C improves the absorption of nonheme iron.
Enhancers and Inhibitors Balance
- When enhancers and inhibitors cancel each other out, bioavailability remains unaffected.
Bioavailability Boosters
- Enhancers, such as vitamin C, may increase bioavailability when added to a meal.
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Description
Test your knowledge on bioavailability and its various phases, including liberation, absorption, distribution, metabolism, and elimination. Explore how nutrients are broken down and made absorbable, and discover the interactions they may have in the small intestine.
