The DOI matches its Crossref record; 6 of the 6 references it cites were found in a registry or an index.
Food Microstructure Affects the Bioavailability of Several Nutrients
Open accessAbstract
ABSTRACT: There is an increased interest in the role that some nutrients may play in preventing or ameliorating the effect of major diseases (for example, some types of cancer, cardiovascular diseases, eye disorders, among others). In this respect, the bioavailability or the proportion of an ingested nutrient that is made available (that is, delivered to the bloodstream) for its intended mode of action is more relevant than the total amount present in the original food. Disruption of the natural matrix or the microstructure created during processing may influence the release, transformation, and subsequent absorption of some nutrients in the digestive tract. Alternatively, extracts of bioactive molecules (for example, nutraceuticals) and beneficial microorganisms may be protected during their transit in the digestive system to the absorption sites by encapsulation in designed matrices. This review summarizes relevant in vivo and in vitro methods used to assess the bioavailability of some nutrients (mostly phytochemicals), types of microstructural changes imparted by processing and during food ingestion that are relevant in matrix‐nutrient interactions, and their effect on the bioavailability of selected nutrients.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Polyphenols: Food sources and bioavailability
Manach, C., Scalbert, A., Morand, C., Rémésy, C., & Jiménez, L. (2004) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/79.5.727 · Cited by 8,175
Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies
Manach, C., Williamson, G., Morand, C., Scalbert, A., & Rémésy, C. (2005) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.230s · Cited by 4,219
Dietary Intake and Bioavailability of Polyphenols
Scalbert, A., & Williamson, G. (2000) · The Journal of Nutrition · doi:10.1093/jn/130.8.2073s · Cited by 3,658
Plasma antioxidants from chocolate
Serafini, M., Bugianesi, R., Maiani, G., Valtuena, S., De Santis, S., & Crozier, A. (2003) · Nature · doi:10.1038/4241013a · Cited by 539
Fruits and Vegetables That Are Sources for Lutein and Zeaxanthin: The Macular Pigment in Human Eyes
Sommerburg, O., Keunen, J. E. E., Bird, A. C., & van Kuijk, F. J. G. M. (1998) · British Journal of Ophthalmology · doi:10.1136/bjo.82.8.907 · Cited by 527
Absorption of anthocyanins from blueberries and serum antioxidant status in human subjects
Mazza, G., Kay, C. D., Cottrell, T., & Holub, B. J. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020690l · Cited by 484
Cited by
New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?
Fardet, A. (2010) · Nutrition Research Reviews · doi:10.1017/s0954422410000041 · Cited by 1,030
Phenolic compounds in fruits – an overview
Haminiuk, C. W. I., Maciel, G. M., Plata‐Oviedo, M. S. V., & Peralta, R. M. (2012) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2012.03067.x · Cited by 566
The Food Matrix: Implications in Processing, Nutrition and Health
Aguilera, J. M. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2018.1502743 · Cited by 414
Grundy, M. M.-L., Edwards, C. H., Mackie, A. R., Gidley, M. J., Butterworth, P. J., & Ellis, P. R. (2016) · British Journal of Nutrition · doi:10.1017/s0007114516002610 · Cited by 395
Processed foods: Contributions to nutrition
Weaver, C. M., Dwyer, J., Fulgoni, V. L., King, J. C., Leveille, G. A., MacDonald, R. S., Ordovas, J., & Schnakenberg, D. (2014) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.114.089284 · Cited by 347
Metadata
- Authors
- Parada, J., & Aguilera, J. M.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2007-03
- Volume
- 72
- Issue
- 2
- Pages
- R21-32
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2049905101
- Cited by
- 1,042
- References
- 6
- FWCI
- 14.05
- Type
- journal article
- Language
- en
- Open access
- bronze
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
