| Popis: |
The current lifestyle, stress, and improper diet may affect the quality of life on the one hand, and psychological functioning on the other hand. There are many studies highlighting the relationship of proper nutrition and psychological functioning, particularly cognitive functioning. This chapter focuses on and summarizes current research findings on relationship nutrition and neurological functioning in the context of changes of their bioavailability during the technological processes. The nutritional value of food ingredients as a result of technological processes gives favorable and unfavorable changes. These changes are associated with processing the technology of raw food, such as mechanical and biochemical processes. Mechanical processes could cause the loss of vitamins, minerals, as well as sugars. Biochemical processes (fermentation) could have a positive effect on the bioavailability of minerals and vitamins from group B. Sometimes; losses of vitamins may be greater than 60%. There are many factors that could affect the bioavailability of nutrients, especially contain substances that can promote and inhibit absorption, as well as the interaction with other ingredients. Knowledge about the bioavailability of nutrients from food is an important element in preventive medicine and improved health, especially in supporting the proper functioning of the nervous system. |
