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Bioavailability: Difference between revisions
→Factors Affecting Bioavailability
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!Description | !Description | ||
!Influencing Factors | !Influencing Factors | ||
!Example | |||
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|'''F<sub>C</sub>''' | |'''F<sub>C</sub>''' | ||
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|The fraction of a micronutrient or drug that becomes available from its food matrix or dosage form in the GIT. | |The fraction of a micronutrient or drug that becomes available from its food matrix or dosage form in the GIT. | ||
|Physical and chemical form of the substance, processing methods, interactions with other components. | |Physical and chemical form of the substance, processing methods, interactions with other components. | ||
|Reduced liberation of [[Vitamin B12 (Cobalamin)|vitamin B12]] from food sources in the elderly due to decreased stomach acid production, impacting the release and subsequent absorption of B12. | |||
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|'''F<sub>B</sub>''' | |'''F<sub>B</sub>''' | ||
|'''Bioaccessibility''' | |'''Bioaccessibility''' | ||
| The portion of the substance that is released from the food product or dosage form and dissolves in the GIT liquids. | |The portion of the substance that is released from the food product or dosage form and dissolves in the GIT liquids. | ||
|GIT pH and enzyme activity, solubility and stability of the nutrient or drug. | |GIT pH and enzyme activity, solubility and stability of the nutrient or drug. | ||
|Dissolution of an omega-3 fatty acid capsule in the intestinal fluid. | |||
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|'''F<sub>A</sub>''' | |'''F<sub>A</sub>''' | ||
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|The fraction of the substance that passes through the intestinal wall into the systemic circulation. | |The fraction of the substance that passes through the intestinal wall into the systemic circulation. | ||
|Gastrointestinal mucosa integrity, presence of transporters and enzymes, physicochemical properties of the substance. | |Gastrointestinal mucosa integrity, presence of transporters and enzymes, physicochemical properties of the substance. | ||
|Absorption of [[Coenzyme Q10 (CoQ10)]] is generally low due to its large molecular weight and fat solubility, making it better absorbed when taken with meals rich in fats. | |||
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|'''F<sub>M</sub>''' | |'''F<sub>M</sub>''' | ||
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|The fraction of the substance that remains in a bioactive form after metabolic transformations. | |The fraction of the substance that remains in a bioactive form after metabolic transformations. | ||
|Enzymatic activity within the GIT, liver metabolism, systemic circulation, metabolic stability, and enzymatic degradation susceptibility. | |Enzymatic activity within the GIT, liver metabolism, systemic circulation, metabolic stability, and enzymatic degradation susceptibility. | ||
|[[Resveratrol]] is rapidly metabolized in the liver into various metabolites, which may have reduced biological activity compared to the parent compound, affecting its overall bioavailability and potential health benefits. | |||
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Each of these stages is crucial in determining the overall bioavailability of a substance, and they are influenced by the chemical breakdown of bioactive elements during processing, manufacture, storage, and transport, as well as interactions within the GIT. | Each of these stages is crucial in determining the overall bioavailability of a substance, and they are influenced by the chemical breakdown of bioactive elements during processing, manufacture, storage, and transport, as well as interactions within the GIT. | ||
==Improving Bioavailability== | ==Improving Bioavailability== | ||