Bioaccessibility of lipophilic micro-constituents from a lipid emulsion

Food & Function
Sébastien Marze

Abstract

Digestion is an important process, the first one in the conversion of food to energy. From this angle, digestion of nutrients was extensively studied, and this process was found to be very efficient. Nevertheless, many molecules contained in food do not bring energy but are essential as they allow maintaining normal body functions. These are the micro-nutrients, including vitamins and minerals. On top of that, recent nutrition research identified many other bioactive molecules (termed micro-constituents as they only represent a small part of the food) playing a role in the health status, e.g. contributing to the prevention of chronic diseases. However, it was shown that their digestion is much less efficient, especially that of lipophilic micro-constituents (such as lipophilic vitamins, carotenoids, cholesterol and other steroids) depending on food structure and composition. Enhancing their health effects through optimal absorption and bioavailability thus requires a comprehensive knowledge of their release from food within the gastrointestinal tract. To study this step, of which the endpoint is termed bioaccessibility, in vitro digestion methods proved to be well adapted to fundamental research. This review reports the effects...Continue Reading

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Citations

Jul 25, 2019·Antioxidants·Laura Inés Elvira-ToralesMaría Jesús Periago-Castón
Jan 26, 2018·Journal of Agricultural and Food Chemistry·Islam J A HamdanMaría Jesús Lagarda
Dec 28, 2019·Biochimie·Sébastien MarzeMélanie Marquis

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