Bioavailability of Nutrients

Overview

Bioavailability of nutrients refers to the proportion of ingested nutrients that are absorbed and become available for physiological functions or storage in the body. Research published in the International Journal of Nutrition examines this topic through investigations of functional foods and analytical methods for assessing nutrient composition and safety. Studies have explored how functional foods—products designed or modified to provide health benefits beyond basic nutrition—affect the delivery and absorption of bioactive compounds and essential nutrients in the human body. The journal has also published work on liquid chromatography-mass spectrometry applications in food safety, a technique critical for identifying and quantifying nutrients, contaminants, and bioactive compounds in food matrices, which directly informs understanding of what is actually present and potentially absorbable from foods. This research matters because knowing the nutrient content of food is insufficient without understanding how much of that content the body can actually utilize. Factors including food processing, nutrient interactions, individual digestive capacity, and the chemical form of nutrients all influence bioavailability, affecting nutritional status and health outcomes across populations.

Research published in this journal

1 peer-reviewed article, ranked by relevance. Each links to its DOI.

How this research is being cited

The 1 article above has been cited 109 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Nov 2026.

• From Hive to Functional Food: Propolis as a Natural Treasure with Nutraceutical Potential
  2026 · Food science and nutrition
• Functional foods: An effective tool in the management of xenobiotic-induced human health challenges
  2026 · European Journal of Life Sciences
• Functional bread containing synbiotic microcapsules loaded with Lactobacillus delbrueckii subsp. bulgaricus and enzymatic levan
  2026 · Food Chemistry
• Doğal Şifa Kaynakları: Baharatlar
  2026 · MANAS Sosyal Araştırmalar Dergisi
• Prospects of Bioactive Compounds in Designing Functional Foods: Challenges and Solutions
  2026 · Foods
• Functional bread containing synbiotic microcapsules loaded with Lactobacillus delbrueckii subsp. bulgaricus and enzymatic levan
  2026 · Food Chemistry
• Prospects of Bioactive Compounds in Designing Functional Foods: Challenges and Solutions
  2026 · Foods
• Functional foods: An effective tool in the management of xenobiotic-induced human health challenges
  2026 · European Journal of Life Sciences

A sample of recent works citing this journal's research on Bioavailability of Nutrients, linking to each citing work.

This page summarises published research for orientation; it is not medical or professional advice.

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