Abstract
Considering the limited number of research on the impact of food matrices (FM), this review highlights on absorption of nutrients through FM and the effects of food processing. The FMs which influence the gut microbial environment, absorption and bioavailability of phytochemicals and thermal stability of phytochemicals have been discussed. This article will review the various ways that the food matrix might influence chemical interaction, all of which are related to one another. By altering the FM, it is possible to improve both the functional and sensory qualities of the meal. FM are structured to improve several aspects of the foods they are used in. Food products that include additives are developed to make the bioactive substances in food more readily available to the body.
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