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Plants are rich sources of essential nutrients, yet their bioavailability the proportion absorbed and utilized by the body varies due to complex interactions among compounds. Enhancing nutrient absorption is critical for maximizing the health benefits of plant-based diets. Bioavailability of Plant Nutrients investigates the biochemical and physiological factors affecting the uptake of vitamins, minerals, and phytochemicals. The book discusses the influence of antinutritional compounds, food processing, and digestion dynamics. It also explores strategies such as fermentation, sprouting, and fortification to improve nutrient accessibility. Combining research findings with dietary applications, it serves as a comprehensive guide for nutrition scientists and food technologists.
