Bioaccessibility refers to the proportion of a substance that is released from a food or mixture during digestion and is available for absorption. Synonyms for bioaccessibility include bioavailability, absorbability, and assimilability. These terms relate to the amount of a substance that the body can use after ingestion. Other related terms include solubility, permeability, and stability, which are crucial factors in determining the bioaccessibility of a substance. In the context of food nutrition, improvements in bioaccessibility can increase the bioavailability of essential nutrients, such as vitamins and minerals, leading to better health outcomes.