Relationship of structure to nutritional quality (bioavailabilty)
The overall content of a given nutrient in a food is not always a useful indicator
of its nutritional value as not all of the nutrient present is absorbed. Nutritionists must concern themselves with understanding the proportion of an available
nutrient that is digested, absorbed, and ultimately utilised. In the case of
nutrients or phytochemicals, whose beneficial effects are directed towards
inhibiting degenerative diseases, it is important to know whether or not the
nutrient is reaching the particular target organ and in a form which is active.
Otherwise the claims for the health benefits of that chemical would not be
justified, especially as it is difficult to demonstrate benefits from long-term
human studies.
Diet plays an important role in the uptake of specific nutrients and
phytochemicals. Those that are lipophilic are absorbed much more readily from
a lipid-rich diet. Frying tomatoes in oil dramatically improves the uptake of
lycopene compared with the consumption of fresh tomatoes [21]. Raw carrots,
which have high levels of pro-vitamin A carotenoids, are poorer sources of
β-carotene than gently cooked carrot [22]. The bioavailability of certain trace
elements is increased on cooking or processing; for example, the bioavailability
of iron is increased in canned spinach [23].
The chemical form of the phytochemical present in food is very important in
determining uptake through the gastro-intestinal tract. Quercitin
β-glucoside is
more easily absorbed than the aglycone quercitin. Isorhamnetin
β-glucoside,
which is chemically similar to quercitin, differing only by a single methoxyl
group, is more readily absorbed. Flavonoid rutinosides (rhamnosyl 1–6
glucosides) are less easily absorbed [24]. Thus, while some phenols might be
better antioxidants than others when tested in
in vitro systems, this is of little
significance in terms of health relevance. What matters is whether the
compounds are easily absorbed, are not quickly degraded in tissues, and are
able to reach the target sites. Flavonoids that are not absorbed undergo extensive
degradation by gut microorganisms, and may play only a limited role in
preventing oxidative damage in the colon.
