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Authors

  1. Picciano, Mary Frances PhD

Abstract

Bioavailability of a bioactive food component is the fraction available to exert a physiologic effect and is measured with in vitro techniques, animal models, or human studies. Among the factors that may influence a bioactive food component's bioavailability are its physical and chemical properties, food matrix, processing and preparation procedures it has undergone, and individual differences in physiologic state or status and genetic characteristics.