Introduction

Abstract

This chapter provides a state-of-the-art in nutrition and then gives an overview of the current trends of the food industry. Detailed definitions of the terms "bioavailability," "bioaccessibility," and "bioactivity" are then provided to understand the key issues of functional foods and nutraceuticals. Factors affecting the bioaccessibility and bioavailability of bioactive compounds are also discussed. The changes introduced by emerging technologies in the food industry are discussed in the context of bioactive compounds.