The evaluation of the bioavailability of bioactive compounds from cruciferous foods is one challenge in the design of clinical trials for studying their functionality.
Moreover, through fermentation, an increased bioavailability of bioactive compounds and a decreased level of some anti-nutritional compounds can be obtained (Katina et al. 2012; Manini et al. 2014).
In this chapter, we focus on some relevant progresses on the development of delivery carriers designed to improve bioavailability of bioactive compounds like polyphenols, carotenoids, and stilbenes, with potential medical applications.
Although fruit juices and cooked vegetables have lost intact cell walls and insoluble fiber [47], these findings suggest that improved bioavailability of bioactive compounds, e.g. flavonoids and carotenoids, may have contributed to the lower risk of CHD incidence.
Processing of fruit and vegetables alters their structure and induces significant changes in chemical composition, nutritional value, and bioavailability of bioactive compounds, which may induce different effects on CHD risk.
Because the food matrix affects bioavailability of bioactive compounds the experiment was carried out on (i) the raw cabbage, that is, eaten as an ingredient of various salads, and (ii) anthocyanin-rich extract bereft other vegetable components.
Specific structures can improve the stability and bioavailability (ultimately bioefficacy) of bioactive compounds and probiotics.
It is well-known that processing improves the bioavailability and bioaccessibility of bioactive compounds in fruits and vegetables.
Hence, there is a need for chemical standardization and bioactivity-guided identification of bioactive compounds.
In addition to improving the sensory quality of whole grain, fibre-rich or gluten-free products, sourdough can also actively retard starch digestibility leading to low glycemic responses, modulate levels and bioaccessibility of bioactive compounds, and improve mineral bioavailability.
Health benefits of bioactive compounds depend not only on the intake levels but also on their bioavailability (BAv).
