Bioaccessibility and Digestibility of Lipids from Food
Myriam M.-L. Grundy, "Bioaccessibility and Digestibility of Lipids from Food"
English | ISBN: 303056908X | 2021 | 239 pages | PDF | 6 MB
English | ISBN: 303056908X | 2021 | 239 pages | PDF | 6 MB
The structure of a food influences the way it is transformed during processing and digestion. This in turn has an impact on nutrient bioaccessibility (release) and digestibility, and subsequently on the physiological response and health of the individual who consumes that food.
Although evidence exists on the health benefits associated with the inclusion of certain lipid-rich foods (e.g. nuts, dairy products and fish) in the diet, the mechanisms that explain the physiological effects and the long-term benefits are not well understood. Lipids in themselves have many beneficial health effects: they are a source of energy and essential fatty acids, they are structural components of cell membranes, they are required to solubilise fat soluble compounds, and they serve as precursors of hormones. In addition, the overall structure of the food containing the lipids plays a crucial role in determining health benefits, notably by influencing lipid bioaccessibility and digestibility.
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