A Review of Lipid and Protein Oxidation During Digestion

被引：1
|
作者：
Torbati, Mohammadali [1 ]
Abedinzadeh, Solmaz [1 ,2 ]
Khezri, Sima [1 ,2 ]
Hashempour-Baltork, Fataneh [3 ]
Azadmard-Damirchi, Sodeif [4 ]
机构：
[1] Tabriz Univ Med Sci, Fac Nutr & Food Sci, Dept Food Sci & Technol, Tabriz, Iran
[2] Tabriz Univ Med Sci, Student Res Comm, Tabriz, Iran
[3] Minist Hlth & Med Educ, Iran Food & Drug Adm, Halal Res Ctr IRI, Tehran, Iran
[4] Univ Tabriz, Fac Agr, Dept Food Sci & Technol, Tabriz, Iran
来源：
CURRENT NUTRITION & FOOD SCIENCE | 2023年 / 19卷 / 05期
关键词：
Digestion; fat; health; lipid oxidation; protein oxidation; nutrition; IN-VITRO DIGESTION; SIMULATED GASTRIC DIGESTION; POLYUNSATURATED FATTY-ACIDS; VIRGIN OLIVE OIL; COD-LIVER OIL; GASTROINTESTINAL DIGESTION; PHENOLIC-COMPOUNDS; ALPHA-TOCOPHEROL; TIME-COURSE; DIETARY;
D O I：
10.2174/1573401319666230111162630
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
Lipid and protein oxidation are important reactions in food systems and can degrade food quality and decrease consumer acceptability. Several factors affect the rate and severity of these undesirable reactions in food products. However, lipid and protein oxidations can occur in the digestive system, which is much more complex than in simple food systems. Under digestive conditions, food matrix and composition are the major factors affecting lipid and protein oxidations in the body. Lipid and protein oxidation in food matrixes or the digestive system, as well as product absorption rate, can have serious consequences for human health. This review aimed to present recent information and discussion on the effects of digestion conditions and natural and synthetic antioxidants on lipid and protein oxidation.
引用
收藏
页码：549 / 563
页数：15
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