An International Network for Improving Health Properties of Food by Sharing our Knowledge on the Digestive Process
2. Zero hunger
tiedonvälitys
digestive process
0303 health sciences
330
ruoansulatus
food
hyvinvointi
aliment
digestion
health properties
research networks
03 medical and health sciences
ruoka
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Re
santé
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
in vitro digestion; food digestion; nutrient accessibility; BIOAVAILABILITY; COST ACTION
DOI:
10.1007/s13228-011-0011-8
Publication Date:
2011-04-21T15:16:42Z
AUTHORS (27)
ABSTRACT
The bioavailability of dietary lipophilic components may be either increased or decreased by manipulating the microstructure and/or physicochemical properties of the foods that contain them. This article stresses how knowledge of the molecular, physicochemical, and physiological processes that occur during lipid ingestion, digestion, and absorption can be used to rationally design food structures to control these processes and therefore impact the rate or extent of lipid digestion and/or absorption. These approaches include controlling the molecular characteristics of the lipid molecules, altering lipid droplet size or interfacial properties, and manipulating food matrix structure and composition. Improved knowledge of the molecular, physicochemical, and physiological processes that occur during lipid ingestion, digestion, and absorption will facilitate the rational design and fabrication of functional foods for improved health and wellness.<br/>Peer Reviewed<br/>et al.<br/>
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