Bioavailability

Definition

Bioavailability is the proportion of a nutrient that is absorbed and utilized in the body after ingestion. It determines how effectively a nutrient can perform its biological functions.

5 Must Know Facts For Your Next Test

1. Bioavailability of proteins depends on factors such as food source, digestion efficiency, and presence of other nutrients.
2. Animal proteins generally have higher bioavailability compared to plant proteins due to their amino acid composition.
3. Cooking methods can impact protein bioavailability; for instance, heat can denature proteins making them more digestible.
4. Certain conditions like gastrointestinal disorders can reduce the bioavailability of dietary proteins.
5. Combining different protein sources, such as legumes and grains, can enhance overall protein bioavailability by providing complementary amino acids.

Review Questions

• What factors influence the bioavailability of dietary proteins?
• How does combining different protein sources affect bioavailability?
• Why do animal proteins typically have higher bioavailability than plant proteins?

Related terms

Digestibility: The degree to which a nutrient can be broken down and absorbed by the digestive system

Amino Acids: The building blocks of proteins that are essential for various bodily functions

Denaturation: A process where proteins lose their structure due to external stress like heat, affecting their functionality