Nowadays, many consumers prefer foods with a high content of nutraceuticals that contribute to the prevention or healing of chronic diseases. Therefore, in recent years, more and more researchers have studied the bioefficiency, safety, and toxicity of nutraceutical‐enriched foods. The key stage of nutraceutical bioefficiency is oral bioavailability, which involves the following processes: the release of nutraceuticals from food matrices or nanocarriers in gastrointestinal fluids, the solubilization of nutraceuticals and their interaction with other components of gastrointestinal fluids, the absorption of nutraceuticals by the epithelial layer, and the chemical and biochemical transformations into epithelial cells. These processes are endogenous factors that greatly influence the bioavailability of nutraceuticals. In addition to endogenous factors, the bioavailability of nutraceuticals is also affected by exogenous factors, such as: physicochemical properties of nutraceuticals, food matrix, food processing and storage, and so forth. Both the endogenous and exogenous factors are comprehensively analyzed in this review. Thus, the physicochemical and enzymatic processes involved in food digestion are described, highlighting the role of each stage of gastrointestinal tract (mouth, stomach, and intestine) in nutraceuticals bioaccessibility. The structure and functions of the mucus and epithelial layers, the mechanisms involved in the active and passive transport of nutraceuticals through the cell membrane, and phase I and phase II metabolism reactions are also discussed. Finally, this review focuses on several types of bioactive‐loaded nanocarriers such as lipid‐based, surfactant‐based, and biopolymeric nanocarriers that improve the bioavailability of nutraceuticals.

中文翻译：

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营养保健品的生物利用度：食物基质，加工条件，胃肠道和纳米递送系统的作用

如今，许多消费者偏爱营养食品含量高的食品，这些食品有助于预防或治愈慢性疾病。因此，近年来，越来越多的研究人员研究了富含营养食品的生物功效，安全性和毒性。营养保健品生物有效性的关键阶段是口服生物利用度，其涉及以下过程：从食品基质或胃肠道液中的纳米载体中释放营养保健品，营养保健品的增溶作用以及它们与胃肠液的其他成分的相互作用，营养保健品通​​过上皮的吸收层，然后化学和生化转化为上皮细胞。这些过程是内源性因素，极大地影响了保健食品的生物利用度。除了内在因素，营养保健品的生物利用度还受到外在因素的影响，例如：营养保健品的理化特性，食品基质，食品加工和贮藏等。本文对内源性和外源性因素都进行了综合分析。因此，描述了食物消化中涉及的物理化学和酶促过程，突出了胃肠道各个阶段（嘴，胃和肠）在营养保健品生物可及性中的作用。还讨论了粘液和上皮层的结构和功能，营养食品通过细胞膜的主动和被动转运以及I和II期代谢反应所涉及的机制。最后，本文将重点介绍几种生物活性负载的纳米载体，例如基于脂质，基于表面活性剂，