The bioaccessibility of water-soluble vitamins: A review


Yaman M., catak J., UĞUR H. , Gurbuz M., Belli I., Tanyildiz S. N. , ...More

TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol.109, pp.552-563, 2021 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Review
  • Volume: 109
  • Publication Date: 2021
  • Doi Number: 10.1016/j.tifs.2021.01.056
  • Title of Journal : TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Page Numbers: pp.552-563

Abstract

Background: Water-soluble vitamins are indispensable organic molecules for growth, development, and body function. Epidemiological evidence often supports the link between sufficient dietary intake of water-soluble vitamins and maintaining overall health. Knowing the bioaccessibility and bioavailability of water-soluble vitamins are important in terms of their usability in metabolism. There are many studies about the bioaccessibility and bioavailability of food components, but studies about vitamins are limited.