Oxidative stability during digestion
Book chapter, 2021

This chapter focuses on the oxidative stability of n-3 polyunsaturated fatty acids (n-3 PUFAs) delivery systems and n-3 PUFAs fortified foods during digestion, with specific attention given to the long-chain n-3 PUFAs. The topic is of importance since the formation of reactive lipid oxidation products in the gastrointestinal tract (GIT) can lead to unwanted reactions e.g., with proteins, phospholipids, and DNA of the intestinal epithelial layer as well as decrease the amount of n-3 PUFAs being bioavailable in the GIT. Initially, the use of in vitro digestion models to study lipid oxidation is reviewed, after which available literature about the susceptibility of different n-3 PUFA delivery systems—neat oils, emulsions, capsules, and n-3 PUFA-rich foods—to oxidation in the GIT is summarized. In the next part of the chapter, the link between digestion-induced oxidation and initial oxidative status of the n-3 PUFA system, the degree of lipolysis as well as the presence of different pro- and antioxidants is discussed. Based on available findings, some future directions in the current research area are finally given.

Omega-3 PUFA

Lipid oxidation

LC n-3 PUFA

Delivery system

Digestion

Author

Cecilia Tullberg

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Ingrid Undeland

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability

449-479
978-0-12-821391-9 (ISBN)

Subject Categories

Biochemistry and Molecular Biology

Food Engineering

Other Chemistry Topics

Nutrition and Dietetics

Areas of Advance

Health Engineering

Life Science Engineering (2010-2018)

DOI

10.1016/B978-0-12-821391-9.00008-9

More information

Latest update

4/21/2023