bioavailability
/ˌbaɪoʊəˌveɪləˈbɪlɪti/
Definition
The degree and rate at which an ingested nutrient or active ingredient is absorbed into the bloodstream and becomes available to have an active effect on the body.
Etymology
The word is a hybrid construction combining the Greek-derived prefix 'bio-' (life) with 'available' (from Old French and Medieval Latin 'avail', meaning to be of value or advantage) and the suffix '-ity'. It emerged in the mid-20th century within pharmacological and nutritional sciences to describe the efficiency of substance absorption.
In the news
The article mentions that researchers optimized an ingredient to improve its bioavailability, ensuring it effectively performs its function when consumed in convenient formats like gummies or beverages. Enhancing this property helps brands overcome formulation hurdles while maintaining the product's health efficacy.
Fuel for active nutrition: AI and tech power personalized product innovations
Read the full article ↗Nutrition Insight