The bioaccessibility of water-soluble vitamins: A review

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dc.authorscopusid57213160335
dc.authorscopusid56896057500
dc.authorscopusid57216201563
dc.authorscopusid57219570838
dc.authorscopusid57221850056
dc.authorscopusid57221849187
dc.authorscopusid57221844035
dc.contributor.authorYaman M.
dc.contributor.authorÇatak J.
dc.contributor.authorUğur H.
dc.contributor.authorGürbüz M.
dc.contributor.authorBelli İ.
dc.contributor.authorTanyıldız S.N.
dc.contributor.authorYıldırım H.
dc.date.accessioned2024-06-12T10:25:08Z
dc.date.available2024-06-12T10:25:08Z
dc.date.issued2021
dc.description.abstractBackground: 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. Scope and approach: The purpose of this review was to evaluate the bioaccessibility of water-soluble vitamins and identify the factors that may negatively affect the bioaccessibility. In this review, we focused on summarizing the bioaccessibility of water-soluble vitamins. The influence of dietary fiber and its properties, temperature, pH, grinding, inhibitors, antioxidants, polypeptides, polysaccharides, and vitamin-binding proteins on the bioaccessibility of vitamins was evaluated. However, the bioavailability values for some water-soluble vitamins were also presented, but there is a limited study about the bioavailability of water-soluble vitamins. Key findings and conclusions: Bioaccessibility may decrease significantly in vitamin C, folate, vitamin B1, and the PL and PM forms of vitamin B6, which are more sensitive to temperature and acidity. Generally, decreases in pH-sensitive vitamins may occur in the small intestine, where pH value is higher than the gastric phase. Also, the presence of some metal ions, bonding with polypeptides and polysaccharides, digestive enzyme inhibitors, dietary fiber, and binding proteins may negatively affect bioaccessibility. The numbers of studies conducted in this field are limited. In conclusion, more studies are suggested to obtain more accurate information about the current dietary nutrient intake. © 2021 Elsevier Ltden_US
dc.identifier.doi10.1016/j.tifs.2021.01.056
dc.identifier.endpage563en_US
dc.identifier.issn0924-2244
dc.identifier.scopus2-s2.0-85100437639en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage552en_US
dc.identifier.urihttps://doi.org/10.1016/j.tifs.2021.01.056
dc.identifier.urihttps://hdl.handle.net/20.500.14551/16181
dc.identifier.volume109en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofTrends in Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBioaccessibility; Daily Intake; Nutrition; Vitaminen_US
dc.subjectBiochemistry; Enzymes; Fiber Bonding; Metal Ions; Metals; Polysaccharides; Binding Proteins; Bioaccessibility; Dietary Intakes; Digestive Enzymes; Food Components; Organic Molecules; Small Intestine; Water Soluble Vitamins; Vitaminsen_US
dc.titleThe bioaccessibility of water-soluble vitamins: A reviewen_US
dc.typeReview Articleen_US

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