Editorial: Optimizing nutrition from the inside out: innovations in digestion, fermentation, and functional food processing

Abstract

The nutritional value of food extends far beyond its basic composition of macronutrients and micronutrients. It is increasingly recognized that the true impact of food on human health is governed by the bioaccessibility and bioavailability of its bioactive compounds, how effectively these compounds are released from the food matrix, digested, absorbed, and ultimately metabolized by the body. This intricate journey from ingestion to cellular utilization is shaped by a multitude of factors, including the physical and chemical structure of the food, the methods used in its processing, and its dynamic interactions with the gastrointestinal tract and resident microbiota. Understanding and optimizing these processes is critical in the pursuit of sustainable nutrition and personalized health stra