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Nutrition & Dietetics vocabulary · Vitamins and Minerals

Bioavailability

Meaning in nutrition & dietetics, with examples

/ˌbaɪoʊəˌveɪləˈbɪləti/nounAdvanced term

In nutrition & dietetics, bioavailability means: The proportion of a nutrient in food that the body can actually absorb and use. Two foods with the same amount of a nutrient on paper may differ greatly in this respect.

In Turkish: biyoyararlanım

How it is used

Common in research, supplement science and discussions about plant-based diets. Phytates in grains and legumes and oxalates in spinach can reduce the bioavailability of iron, zinc and calcium. Soaking, sprouting and fermenting can improve it.

Example sentences

  1. The calcium in spinach has low bioavailability because of its high oxalate content.

  2. Fermenting dough reduces phytate and improves the bioavailability of minerals.

Common collocations

  • low bioavailability
  • high bioavailability
  • improve bioavailability
  • iron bioavailability
  • absorptionThe process by which digested nutrients pass from the intestine, mainly the small intestine, into the blood or lymph so the body can use them.
  • ironA mineral that the body uses to make hemoglobin, which carries oxygen in the blood. It occurs as heme iron in animal foods and non-heme iron in plant foods.
  • calciumThe most abundant mineral in the body, stored mainly in bones and teeth. It is also needed for muscle contraction, nerve signals and blood clotting.
  • mineralAn inorganic element, such as calcium, iron, zinc or potassium, that the body needs for bones, blood, nerves and many chemical reactions, and must get from food and water.

This word in other fields

The same English word can have a different meaning in another field:

More terms: Vitamins and Minerals

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This page explains English vocabulary for learners. It is not medical advice.