Oxidative stability during digestion
Kapitel i bok, 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

Författare

Cecilia Tullberg

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Omega-3 delivery systems

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

Ämneskategorier

Biokemi och molekylärbiologi

Livsmedelsteknik

Annan kemi

Näringslära

Styrkeområden

Hälsa och teknik

Livsvetenskaper och teknik (2010-2018)

DOI

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

Mer information

Senast uppdaterat

2022-04-11