Methods for Assessment of Bioavailability of Nutraceuticals
Enoch Enorkplim Abotsi, Alexandra Beaton, Marcia M. English · 2025
While there is no universal definition for nutraceuticals, Health Canada defines them as isolated or purified food products with demonstrated physiological benefits or protective effects against chronic disease. Bioactive compounds, natural or synthetic, occur in foods at varying concentrations and interact with biological molecules to produce health effects. Natural bioactives like polyphenols and terpenoids are found in functional foods, while others, such as vitamins and peptides, are incorporated into nutraceuticals for their health-promoting properties. However, the health-promoting properties of nutraceuticals may be limited by the bioavailability of the ingested bioactive components, which is directly related to how well these components are absorbed, distributed, metabolized, and excreted in the body. Current methods for assessing the bioavailability of nutraceuticals may be grouped into in vitro (laboratory assays) and in vivo (human or animal) approaches. This chapter provides a comparison of the current in vitro and in vivo methods used to assess the bioavailability of nutraceuticals. The methods evaluated will focus on nutraceuticals containing phenolic compounds, bioactive peptides, carotenoids, vitamins, and phytosterol. The merits and limitations of each approach will be presented and current knowledge gaps and recommendations for future studies will also be provided.