2.2.1. Enhancers of nutrient bioavailability

Nutrients can interact with each other or with other dietary components in the body, thereby influencing their bioavailability. Enhancers of bioavailability can act in different ways, such as keeping a nutrient well soluble or protecting it from interaction with inhibitors. For example, adding small quantities of fat or oil to the meal improves the bioavailability of the fat-soluble carotenoids and tocopherols.

Vitamin C is a strong enhancer of iron bioavailability, being able to increase iron absorption two to three-fold (Teucher et al. 2004). This means, for example, having a glass of orange juice with a bowl of breakfast cereals helps the body to absorb more of the iron present in the cereals (EUFIC).