微量营养素的生物可用性:概念,影响因素和改善策略
James D Richards1, Héctor Cori2, Maike Rahn1
1Health, Nutrition & Care, dsm-firmenich, Plainsboro, NJ, United States.
Frontiers in nutrition
|December 5, 2025
概括
微量营养素的生物可用性,即营养素的吸收和使用程度,受到饮食,宿主因素和药物的影响. 通过增强配方和补充剂来提高生物可用性对于全球健康和预防缺陷至关重要.
科学领域:
- 营养科学 营养科学
- 人体生理学 人体生理学
- 公共卫生 公共卫生
背景情况:
- 饮食中的宏观营养素和微量营养素对生命至关重要,生物可用性决定了它们的可用性.
- 生物可用性受到营养形式,食物矩阵相互作用,植物性食物对抗剂 (植物酸盐,纤维),宿主因素 (微生物群,生命阶段,年龄) 和药物的影响.
- 全球微量营养素缺乏与饮食质量差,食物营养含量降低和生物可用性降低有关,有助于非传染性疾病和死亡率.
研究的目的:
- 探索影响微量营养素生物可用性的因素.
- 突出减少生物可用性对全球健康结果的影响.
- 讨论提高微量营养素生物可用性和状态的战略.
主要方法:
- 对影响营养吸收和利用的因素的文献综述.
- 分析生物可用性,饮食模式和健康状况之间的关系.
- 检查技术和配方策略,以提高营养素的生物可用性.
主要成果:
- 饮食成分,食物矩阵,宿主生理学和药物显著改变微量营养素的生物可用性.
- 降低生物可用性有助于广泛的缺陷和慢性疾病的流行率增加.
- 补充剂和强化食品中的维生素和矿物质通常比天然食物来源中的生物可用性更高.
结论:
- 提高微量营养素的生物可用性对于解决全球营养差距和改善公共卫生至关重要.
- 基于脂质的配方和植物酶等技术进步为增加营养吸收提供了有希望的解决方案.
- 提高生物可用性的策略与联合国关于健康和福祉的可持续发展目标保持一致.
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