583
2017, and 2018. Over the years, FSSAI has developed various science–based
standards for various food articles and regulate their production, storage, distribution, trade and import to facilitate safe and wholesome food (FSSAI 2019; Vats and
Arora 2016).
25.7 Conclusion
Good nutritious, healthy, diversified, and wholesome diet not only satisfy our hunger and nourish our body but has a direct impact on overall lifelong health, and
quality of life of an individual. Moreover, having quality eating habits along with
adequate intake of nutrients is essential and can also reduce the risk of developing
certain chronic and lifestyle–oriented diseases that could severely impact our health.
Nutrients react differently once ingested and absorption can be influenced by a variety of factors, including quality of the food source; concentration of nutrient; chemical form; the matrix in which it is consumed; the composition of the whole meal,
inhibitors, and enhancers; and the status of the host. Although bioavailability is only
a partial measure of the benefit from a nutrient, this factor quantifies the amount
entering the bloodstream. Understanding nutrient bioavailability helps optimize
diets and set appropriate nutrient recommendations. In addition to nutrient content
of foods, nutrient bioavailability should also be taken into consideration when nutrition–sensitive policies, nutrition interventions, and dietary guidelines are developed.
References
Abbaspour N, Hurrell R, Kelishadi R (2014) Review on iron and its importance for human health.
J Res Med Sci 19(2):164–174
Afreen A, Ahmed Z, Anjum N (2018) Novel nutraceutical compounds, therapeutic, probiotic, and
unconventional foods. Grumezescu AM, Holban AM (ed). Academic Press Book – Elsevier, USA
ISBN 978-0-12-814625-5, pp 201–226 https://doi.org/10.1016/B978-0-12-814625-5.00012-1
Agrawal S, Goel RK (2016) Curcumin and its protective and therapeutic uses. Natl J Physiol
Pharm Pharmacol 6(1):1–8. https://doi.org/10.5455/njppp.2016.6.3005201596
Akram M, Akhtar N, Asif HM et al (2011) Vitamin A: a review article. J Med Plant Res
5(20):4977–4979
Allen LH (1982) Calcium bioavailability and absorption: a review. Am J Clin Nutr 35(4):783–808
Althuis MD, Jordan NE, Ludington EA et al (2002) Glucose and insulin responses to dietary chromium supplements: a meta–analysis. Am J Clin Nutr 76(1):148–155
Anand P, Kunnumakkara AB, Newman RA et al (2007) Bioavailability of curcumin: problems and
promises. Mol Pharm 4(6):807–818
Anderson RA (1997) Chromium as an essential nutrient for humans. Regul Toxicol Pharmacol
26(1):S35–S41
Anderson RA, Kozlovsky AS (1985) Chromium intake, absorption and excretion of subjects consuming self–selected diets. Am J Clin Nutr 41(6):1177–1183
Aneja R, Hake PW, Burroughs TJ et al (2004) Epigallocatechin, a green tea polyphenol, attenuates
myocardial ischemia reperfusion injury in rats. Mol Med 10(1–6):55–62
25 Bioavailability of Nutrients and Safety Measurements
2017, and 2018. Over the years, FSSAI has developed various science–based
standards for various food articles and regulate their production, storage, distribution, trade and import to facilitate safe and wholesome food (FSSAI 2019; Vats and
Arora 2016).
25.7 Conclusion
Good nutritious, healthy, diversified, and wholesome diet not only satisfy our hunger and nourish our body but has a direct impact on overall lifelong health, and
quality of life of an individual. Moreover, having quality eating habits along with
adequate intake of nutrients is essential and can also reduce the risk of developing
certain chronic and lifestyle–oriented diseases that could severely impact our health.
Nutrients react differently once ingested and absorption can be influenced by a variety of factors, including quality of the food source; concentration of nutrient; chemical form; the matrix in which it is consumed; the composition of the whole meal,
inhibitors, and enhancers; and the status of the host. Although bioavailability is only
a partial measure of the benefit from a nutrient, this factor quantifies the amount
entering the bloodstream. Understanding nutrient bioavailability helps optimize
diets and set appropriate nutrient recommendations. In addition to nutrient content
of foods, nutrient bioavailability should also be taken into consideration when nutrition–sensitive policies, nutrition interventions, and dietary guidelines are developed.
References
Abbaspour N, Hurrell R, Kelishadi R (2014) Review on iron and its importance for human health.
J Res Med Sci 19(2):164–174
Afreen A, Ahmed Z, Anjum N (2018) Novel nutraceutical compounds, therapeutic, probiotic, and
unconventional foods. Grumezescu AM, Holban AM (ed). Academic Press Book – Elsevier, USA
ISBN 978-0-12-814625-5, pp 201–226 https://doi.org/10.1016/B978-0-12-814625-5.00012-1
Agrawal S, Goel RK (2016) Curcumin and its protective and therapeutic uses. Natl J Physiol
Pharm Pharmacol 6(1):1–8. https://doi.org/10.5455/njppp.2016.6.3005201596
Akram M, Akhtar N, Asif HM et al (2011) Vitamin A: a review article. J Med Plant Res
5(20):4977–4979
Allen LH (1982) Calcium bioavailability and absorption: a review. Am J Clin Nutr 35(4):783–808
Althuis MD, Jordan NE, Ludington EA et al (2002) Glucose and insulin responses to dietary chromium supplements: a meta–analysis. Am J Clin Nutr 76(1):148–155
Anand P, Kunnumakkara AB, Newman RA et al (2007) Bioavailability of curcumin: problems and
promises. Mol Pharm 4(6):807–818
Anderson RA (1997) Chromium as an essential nutrient for humans. Regul Toxicol Pharmacol
26(1):S35–S41
Anderson RA, Kozlovsky AS (1985) Chromium intake, absorption and excretion of subjects consuming self–selected diets. Am J Clin Nutr 41(6):1177–1183
Aneja R, Hake PW, Burroughs TJ et al (2004) Epigallocatechin, a green tea polyphenol, attenuates
myocardial ischemia reperfusion injury in rats. Mol Med 10(1–6):55–62
25 Bioavailability of Nutrients and Safety Measurements