Food lipid oxidation under gastrointestinal digestion conditions. A review

Revisión bibliográfica

Detalles Bibliográficos
Autores: Nieva Echevarría, Bárbara, Goikoetxea Osés, Encarnación, Guillén Loren, María Dolores
Tipo de recurso: artículo
Fecha de publicación:2018
País:España
Institución:Universidad del País Vasco
Repositorio:Addi. Archivo Digital para la Docencia y la Investigación
OAI Identifier:oai:dnet:addi________::defebdf1fdbd355ef6925d408bd601ed
Acceso en línea:http://hdl.handle.net/10810/79643
Access Level:acceso embargado
Palabra clave:NMR spectroscopy
TBARS
conjugated dienes
hydroperoxides
malondialdehyde
oxygenated alpha,beta-unsaturated aldehydes
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spelling Food lipid oxidation under gastrointestinal digestion conditions. A reviewNieva Echevarría, BárbaraGoikoetxea Osés, EncarnaciónGuillén Loren, María DoloresNMR spectroscopyTBARSconjugated dieneshydroperoxidesmalondialdehydeoxygenated alpha,beta-unsaturated aldehydesRevisión bibliográficaUnravelling the relationship between food and health requires a more in-depth knowledge of the various changes occurring in the gastrointestinal tract during digestion and which may ultimately affect the nutritional quality and safety of ingested food lipids before absorption into the bloodstream. In this context, this review deals with the oxidation process of food lipids under digestive conditions and the studies carried out on this topic using different digestion models: in vitro, in vivo or ex vivo, static or dynamic, and including one, two and/or three digestive phases (oral, gastric and duodenal). These studies have contributed to clarifying the occurrence and extent of lipid degradation under such a particular environment, many of them also highlighting the factors affecting the advance or delay of the oxidation of dietary lipids during digestion, like: food lipid content, unsaturation degree and initial oxidative status; the presence in the food bolus of compounds showing antioxidant activity (polyphenols, tocopherols…) either added or naturally present; the presence in the food bolus of proteins (including iron or not); food technological or culinary processings (salting, smoking, cooking…), among others. Likewise, the methodologies employed to study lipid oxidation under digestive conditions are also summarized and future research perspectives are discussed.This work has been funded by the Spanish Ministry of Economy and Competitiveness (MINECO, AGL2015-65450-R) and by the Basque Government and its Departments of Universities and Research (EJ-GV, IT-916-16) and of Economic Development and Infrastructures, Area of Agriculture, Fisheries and Food Policy (EJ-GV, PA18/04).Taylor & Francis202620262018info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10810/79643reponame:Addi. Archivo Digital para la Docencia y la Investigacióninstname:Universidad del País VascoInglésnfo:eu-repo/grantAgreement/MINECO/AGL2015-65450-Rhttps://doi.org/10.1080/10408398.2018.1538931info:eu-repo/semantics/embargoedAccesshttps://creativecommons.org/licenses/by-nc-nd/4.0/(c) 2018 Taylor & Francis. This version is deposited under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives Licenseoai:dnet:addi________::defebdf1fdbd355ef6925d408bd601ed2026-06-18T09:23:17Z
dc.title.none.fl_str_mv Food lipid oxidation under gastrointestinal digestion conditions. A review
title Food lipid oxidation under gastrointestinal digestion conditions. A review
spellingShingle Food lipid oxidation under gastrointestinal digestion conditions. A review
Nieva Echevarría, Bárbara
NMR spectroscopy
TBARS
conjugated dienes
hydroperoxides
malondialdehyde
oxygenated alpha,beta-unsaturated aldehydes
title_short Food lipid oxidation under gastrointestinal digestion conditions. A review
title_full Food lipid oxidation under gastrointestinal digestion conditions. A review
title_fullStr Food lipid oxidation under gastrointestinal digestion conditions. A review
title_full_unstemmed Food lipid oxidation under gastrointestinal digestion conditions. A review
title_sort Food lipid oxidation under gastrointestinal digestion conditions. A review
dc.creator.none.fl_str_mv Nieva Echevarría, Bárbara
Goikoetxea Osés, Encarnación
Guillén Loren, María Dolores
author Nieva Echevarría, Bárbara
author_facet Nieva Echevarría, Bárbara
Goikoetxea Osés, Encarnación
Guillén Loren, María Dolores
author_role author
author2 Goikoetxea Osés, Encarnación
Guillén Loren, María Dolores
author2_role author
author
dc.subject.none.fl_str_mv NMR spectroscopy
TBARS
conjugated dienes
hydroperoxides
malondialdehyde
oxygenated alpha,beta-unsaturated aldehydes
topic NMR spectroscopy
TBARS
conjugated dienes
hydroperoxides
malondialdehyde
oxygenated alpha,beta-unsaturated aldehydes
description Revisión bibliográfica
publishDate 2018
dc.date.none.fl_str_mv 2018
2026
2026
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10810/79643
url http://hdl.handle.net/10810/79643
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv nfo:eu-repo/grantAgreement/MINECO/AGL2015-65450-R
https://doi.org/10.1080/10408398.2018.1538931
dc.rights.none.fl_str_mv info:eu-repo/semantics/embargoedAccess
https://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv embargoedAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:Addi. Archivo Digital para la Docencia y la Investigación
instname:Universidad del País Vasco
instname_str Universidad del País Vasco
reponame_str Addi. Archivo Digital para la Docencia y la Investigación
collection Addi. Archivo Digital para la Docencia y la Investigación
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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