Summary
This narrative review, published in Critical Reviews in Food Science and Nutrition, synthesises the evidence on how the physical and chemical structure of food matrices — including cell wall integrity, lipid encapsulation, and the presence of antinutritional factors — modulates the bioavailability of nutrients during digestion. The authors likely draw on in vitro and in vivo studies to illustrate how processing, food form, and matrix interactions can either enhance or inhibit nutrient absorption. The review provides a conceptual framework relevant to food formulation, dietary assessment, and nutritional science.
UK applicability
Although not UK-specific, the findings are broadly applicable to UK food science, dietetic practice, and public health nutrition policy, particularly in the context of ultra-processed food debates and nutrient profiling systems used by bodies such as the Food Standards Agency.
Key measures
Nutrient bioaccessibility and bioavailability indices; in vitro digestion data; absorption rates for vitamins, minerals, and macronutrients across food matrices
Outcomes reported
The review examines how structural and compositional properties of food matrices influence the digestion, absorption, and bioavailability of macro- and micronutrients. It likely reports on interactions between food components — such as fibre, fat, protein, and antinutrients — and their modulating effects on nutrient bioaccessibility.
Topic tags
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