In general principles of dried Indian spices it says “Some compounds become more bioavailable.”
This means that some of the compounds found in dried spices become more readily available for your body to absorb and use after the drying process. This can be due to a number of factors, including:
Concentration: Drying removes water from the spice, concentrating the beneficial compounds.
Cell wall breakdown: The drying process can break down cell walls, making the compounds more accessible to digestive enzymes.
Oxidation: Some compounds may undergo oxidation during drying, which can change their chemical structure and make them more bioavailable.
This increased bioavailability can potentially enhance the health benefits of dried spices.
Sources
Gemini AI, a digital mind and language model, offered this explanation.
