Bioaccessibility is a term used in nutrition and toxicology to describe the portion of a nutrient or contaminant that is released from a food matrix or environmental sample and becomes available for absorption and uptake by the body. It is an important consideration when assessing the potential health effects of consuming certain foods or being exposed to environmental pollutants. Bioaccessibility can be influenced by various factors such as food processing methods, pH levels, and the presence of other substances in the matrix. Researchers in this area study how different factors affect the bioavailability of nutrients and contaminants, ultimately aiming to improve our understanding of human exposure and health risks.