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Key Elements for Plant Nutrition

Key Elements for Plant Nutrition

Like all living organisms, plants require organic and inorganic nutrients to survive, reproduce, grow and maintain homeostasis. To identify nutrients that are essential for plant functioning, researchers have leveraged a technique called hydroponics. In hydroponic culture systems, plants are grown—without soil—in water-based solutions containing nutrients. At least 17 nutrients have been identified as essential elements required by plants. Plants acquire these elements from the atmosphere, the...

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Bioavailability refers to the proportion of an administered drug that reaches the systemic circulation in its active, unaltered form. It is a crucial pharmacokinetic parameter that determines the effectiveness of a drug in achieving its intended therapeutic outcomes. The route of administration significantly influences bioavailability, with intravenous administration achieving 100% bioavailability as the drug directly enters the bloodstream. In contrast, oral administration often results in...

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The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability

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Food Matrix Effects on Plant-Derived Bioactive Compounds and Micronutrients: Implications for Functional Food

Patroklos Vareltzis^1,2, Smaro Kyroglou^1,2, Evangelia Pasidi¹

¹Chemical Engineering Department, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.

International Journal of Molecular Sciences

|June 26, 2026

Summary

Understanding food matrix effects is crucial for functional foods. Optimizing bioaccessibility through matrix engineering, not just fortification, is key for credible health claims and plant-based nutrition.

Keywords:

bioaccessibility food matrix effects functional food design micronutrient bioavailability plant bioactives

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High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)

Published on: June 16, 2018

Area of Science:

Food Science
Nutrition Science
Gastrointestinal Science

Background:

The functional food market is growing, but health benefits of bioactive compounds are not fully understood.
Insufficient consideration of food matrix effects hinders establishing links between bioactive-rich foods and consumer health.
Current research often uses a single nutrient approach, neglecting complex food interactions.

Purpose of the Study:

To comprehensively evaluate how food matrix properties influence the bioaccessibility of plant bioactive compounds.
To provide quantitative evidence of matrix effects on bioaccessibility, integrating knowledge from various food science disciplines.
To establish a holistic framework for Quality by Design (QbD) functional food development.

Main Methods:

Review and integration of fragmented information from food structure, gastrointestinal science, mineral chemistry, and protein chemistry.
Analysis of interactions between food components (lipids, proteins, dietary fiber, minerals) and bioactives.
Comparative analysis of synergisms, antagonisms, threshold effects, and concentration-dependent behaviors for common bioactives.

Main Results:

Food matrix properties significantly impact the bioaccessibility of plant bioactives like polyphenols, carotenoids, and curcuminoids.
Interactions between main food components and bioactives demonstrate complex effects on bioavailability.
Quantitative evidence highlights the necessity of considering matrix effects for accurate health benefit assessments.

Conclusions:

Matrix-informed optimization is essential for credible health claims and sustainable plant-based nutrition.
Functional food development should shift from composition-based fortification to bioaccessibility-based matrix engineering.
This approach provides a foundation for next-generation functional foods designed for enhanced bioaccessibility.