The purpose of this thesis is to determine the extent to which bioactive compounds in fruits and vegetables are available to our body on the basis of scientific literature. As this group of compounds is very extensive and diverse, the thesis discusses only the six most well-known groups of compounds. Firstly, individual groups with their chemical structures are presented, as well as their presence in fruits and vegetables. At this point already, great diversity can be observed even within individual groups. Phenolic compounds are predominantly found in fruits, while carotenoids and glucosinolates predominate in vegetables. Phytosterols and vitamin C are present in both groups. Secondly, the bioavailability of each group of bioactive compounds is described with the main focus on digestion and metabolism of individual groups of compounds. Later on, the alternatives for improving bioavailability are discussed, especially those that are currently most relevant in the scientific literature.
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