This book provides readers with a comprehensive overview of the bioavailability of nutraceuticals, including the fundamental basis, assessment methods, influencing factors, and enhancement approaches. It emphasizes on the individual form of nutraceuticals and discusses recent advances on the bioavailability of numerous compounds.
Nutraceuticals and bioactive compounds are gaining increased attention from scientists, industry professionals, and consumers for their significant biological functions and health benefits beyond basic nutrition. Oral bioavailability is a key determinant of their physiological effects, making it essential to optimize their benefits and translate scientific discoveries into practical applications.
This comprehensive book provides an in-depth exploration of the bioavailability of nutraceuticals and bioactive compounds. It covers the fundamental principles, assessment methods, influencing factors, and strategies to enhance bioavailability. The book places particular emphasis on the individual forms of nutraceuticals and bioactive compounds. By bridging the gap between fundamental science and practical applications, it highlights cutting-edge research and emerging technologies in nutraceuticals and functional foods. What sets this book apart is its targeted focus on oral bioavailability, integrating perspectives from food science, biochemistry, and pharmacokinetics. It offers actionable insights and strategies to support the development of more effective nutraceuticals and dietary supplements.
Chapter 1: Fundamental basis of absorption, distribution, metabolism,
and excretion (ADME) of dietary compounds
Chapter 2: Methods for assessment of bioavailability of nutraceuticals
Chapter 3: Nutraceuticals bioavailability: Impact of endogenous and
exogenous factors
Chapter 4: Dual interactions between the gut microbiome and nutraceuticals
Chapter 5: The journey of phenolic compounds: From digestion to
functionalization
Chapter 6: Bioavailability of resveratrol
Chapter 7: Metabolism and health benefits of quercetin: Recent advances in
improving the bioavailability and bioactivity
Chapter 8: Recent advances in the bioaccessibility and bioavailability of
bioactive peptides
Chapter 9: Bioavailability of carotenoids
Chapter 10: Bioavailability of bioactive lipids
Chibuike Udenigwe is a Professor and University Research Chair in Food Properties and Nutrient Bioavailability at the School of Nutrition Sciences, University of Ottawa, Canada. He completed his Ph.D. in Food and Nutritional Sciences at the University of Manitoba, and the Natural Sciences and Engineering Research Council of Canada Postdoctoral Fellowship at the University of Guelph. His current research takes the chemical sciences approach in exploring food and health, emerging technologies for value-added processing, alternative proteins, and plant-based foods. Professor Udenigwe has published 180 peer-reviewed journal articles and book chapters, and is the Editor of "Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications" (RSC, 2021). He was a Carnegie African Diaspora Fellow and serves as Editor for Food Hydrocolloids for Health journal. He is a recipient of Young Scientist Awards from the American Chemical SocietyDivision of Agricultural and Food Chemistry, American Oil Chemists Society, and International Union of Food Science and Technology. Professor Udenigwe is the Vice President of the International Academy of Food Science and TechnologyEarly Career Scientists Section, and a member of the Global Young Academy.
Xiaohong Sun is currently working as a postdoctoral research fellow at the School of Nutrition Sciences, University of Ottawa, and as Associate Professor at the College of Food and Biological Engineering, Qiqihar University, China. She obtained her Ph.D. in Food Science and Technology from the University of Alberta in 2017. She was awarded the NSERC (Natural Sciences and Engineering Research Council of Canada) postdoctoral fellowship and Nutrition and Mental Health postdoctoral fellowship in 2019 and 2021, respectively. Her main research interests include food-derived bioactive compounds, emerging processing technologies, food matrix interaction and value addition to agro-food byproducts. Dr. Sun has published 26 peer-reviewed papers in high-impact journals in Food research field, three book chapters, and one book in Chinese as an Associate Editor.
