1. Enhancers & inhibitors
2. Essential & Non-essential amino-acids
Enhancers & inhibitors
Enhancers: Nutrients can interact with one another or with other dietary components at the site of absorption resulting in either a change in bioavailability or if enhancers & inhibitors connect each other out a nil effect. Enhancers can act in different ways such as keeping a nutrient soluble or protecting it from interaction with inhibitors.
Inhibitors: Inhibitors may reduce nutrient bioavailability by-
a) binding the nutrient in question in a form that is not recognized by the uptake systems on the surface intestinal cells.
b) Rendering the nutrient insoluble & thus unavailable for absorption.
Essential & Non essential amino-acids
Essential amino-acids: Essential amino-acids cannot be synthesized in the animal body. It should be obtained from the diet. Some essential amino acids are Arginine, Leucine, Lysine, Tryptophan, Histidine, Valine etc.
Non-essential amino acids: a) Can be synthesized in the animal body
b) It can be synthesized in the body (therefore called as non-essential amino acids)
c) Non-essential acids are Alanine, Asparagine, Serine, Tyrosine, Glutamate etc.