What exactly is bioavailability?
Bioavailability is frequently defined as the degree to which an ingredient becomes available at the site of physiological activity. It is the amount of a compound that is absorbed or available for therapeutic action, relative to the amount originally provided. In foods and supplements, very few compounds are directly ingested in their raw form. They are typically ingested as part of a complex matrix of nutrients and ingredients. The losses in bioavailability of a compound may start during formulation, continue through product manufacturing, including shelf life instability, and any enteric losses either through premature degradation or through incomplete digestion or release. Most importantly, bioavailability is a function of both ingredient stability and subsequent availability. Microencapsulation: Applications Benefits Protect Labile Nutrients. Some raw ingredients are especially sensitive to environmental conditions; ascorbic acid is a good example. Vitamin C is very labile and many
