Titlebook: Bioaccessibility and Digestibility of Lipids from Food; Myriam M.-L. Grundy,Peter J. Wilde Book 2021 Springer Nature Switzerland AG 2021 L

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The Demographic Issue and Silver Democracy,st as small colloidal particles within the digestive tract, such as oil droplets, micelles, and vesicles. The adsorption/desorption of bile salts, enzymes, biopolymers, and fatty acids at their surfaces impacts the rate and extent of lipid digestion, transport, and absorption. The transport of bile

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https://doi.org/10.1007/978-1-137-07467-6efforts to understand the digestive fate of lipids in the human gut in order to facilitate the rational design of lipid-based and lipid-containing foods and oral formulations. This chapter overviews the digestive transformations lipids are exposed to along the human gastro-intestine. Special attenti

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https://doi.org/10.1057/9780230598843btained dealing with sensory aspects of lipid oral processing referred to as oil/fat perception will also be discussed. Moreover, general aspects of food oral processing and with respect to high-fat containing foods are discussed. Influences of saliva during mastication, bolus formation and food-sal

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https://doi.org/10.1057/9780230598843t, absorption and distribution of lipids post consumption is highly complex. This complexity has implications for the absorption of lipophilic nutrients such as vitamin A or drugs such as diazepam but may also have implications for satiety and weight gain. Diets containing foods high in fat are cons

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Japan and the Korean Peninsula,ty acids (SFA) as they have been regarded as an important risk factor for CVD due to of their association with increased blood cholesterol. Since dairy foods are often the major contributors of dietary SFA, there have been guidelines to reduce consumption of these foods. However it is now generally

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