This short review highlights effects of food matrices and food delivery systems on lipid profiles and their associated with human health. Bioavailability and digestibility of lipid is reviewed. Methods for bio-accessibility, bioavailability and digestion mechanism determination are described. Dietary fatty acids (FA) are main building units of more complex molecules such as triacylglycerol's (TAG) and phospholipids (PL), themselves represented in supramolecular structures presenting different thermal behaviours. They are generally inserted in complex food matrixes, and then given incredible manners and improvement of innovation on food structures. Additionally, factors which influenced on lipid digestibility and bioavailability are studied carefully. Research data on the effects of food matrix and Intermolecular structure of lipid form are summarized. Finally, trends in the development delivery systems. Effect of processing on lipid digestibility and bioavailability are included. The aim of the present review is to provide an overview of the recent obtainable evidence showing that the impact of fats and oils structures, delivery systems approaches which used to estimation of bio accessibility and bioavailability on food matrix.
تاريخ النشر
28/11/2016
الناشر
National, Conference: Gıda, Metabolizma & Sağlık Biyoaktif Bileşenler ve Doğal Katkılar Kongresi 2016
اثير جاسم محمد جندل | ATHEER JASIM MOHAMMED | 4397