Reboul, EmmanuelleGomes, Ana M.Petroni, KatiaRiso, PatriziaToccaceli, MartaVila-Real, CatarinaMartins, Ana P.Dupont, DidierDel Bo, CristianMartini, DanielaMarino, MirkoDupont, Didier2026-02-062026-02-062026-01-01Reboul, E., Gomes, A. M., Petroni, K., & Riso, P. et al. (in press). Will climate change impact on nutrient, micronutrient and bioactive bioavailability? Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2026.26163831040-8398a3a4e739-1e06-4268-b9b9-ad6aa496fb80http://hdl.handle.net/10400.14/56967Climate change is projected to profoundly affect global food systems, directly altering food availability and composition and, as a result, nutritional outcomes. Modifications to the composition and properties of food matrices may, in turn, influence the digestion, absorption, and metabolism of food compounds. This can lead to changes in the bioavailability of macronutrients, micronutrients, and bioactive compounds. Additionally, strategies implemented to mitigate climate change, such as transitioning to green food processing methods or modifying diets, may also affect the content and bioavailability of (micro)nutrients in foods. In this review, we will discuss, for the first time, the direct and indirect relationships between climate change and the bioavailability of selected food compounds: proteins, fat-soluble micronutrients, minerals, phenolic compounds, and glucosinolates.engBioaccessibilityCO2 levelsDroughtSustainable dietTemperaturereview article10.1080/10408398.2026.2616383