LEADER 03563nam 2200469 450 001 9910484904503321 005 20210320102512.0 010 $a3-030-56909-8 024 7 $a10.1007/978-3-030-56909-9 035 $a(CKB)4100000011728419 035 $a(DE-He213)978-3-030-56909-9 035 $a(MiAaPQ)EBC6460416 035 $a(PPN)253255619 035 $a(EXLCZ)994100000011728419 100 $a20210320d2021 uy 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aBioaccessibility and digestibility of lipids from food /$fMyriam M-L Grundy, Peter J. Wilde, editors 205 $a1st ed. 2021. 210 1$aCham, Switzerland :$cSpringer,$d[2021] 210 4$dİ2021 215 $a1 online resource (VIII, 231 p. 29 illus., 17 illus. in color.) 311 $a3-030-56908-X 327 $aPart 1- Digestion of lipids -- 1 Enzymes involved in lipid digestion -- 2 Colloidal events that may affect lipid bioaccessibility and digestibility -- 3 In vivo and in vitro evaluation of lipid digestion -- Part 2- Lipid metabolism -- 4 Oral processing of lipids -- 5 Physiological aspects of lipid digestion -- 6 Lipid and cardiovascular disease risks -- Part 3-Food structure -- 7 Plant food and dietary fibres -- 8 Diary products and lipid digestion -- 9 Interaction with macronutrients -- Part 4 Other forms of lipids -- 10 Lipid digestion and bioaccessibility of lipid soluble molecules -- 11 Sterols digestion. 330 $aThe structure of a food influences the way it is transformed during processing and digestion. This in turn has an impact on nutrient bioaccessibility (release) and digestibility, and subsequently on the physiological response and health of the individual who consumes that food. Although evidence exists on the health benefits associated with the inclusion of certain lipid-rich foods (e.g. nuts, dairy products and fish) in the diet, the mechanisms that explain the physiological effects and the long-term benefits are not well understood. Lipids in themselves have many beneficial health effects: they are a source of energy and essential fatty acids, they are structural components of cell membranes, they are required to solubilise fat soluble compounds, and they serve as precursors of hormones. In addition, the overall structure of the food containing the lipids plays a crucial role in determining health benefits, notably by influencing lipid bioaccessibility and digestibility. Bioaccessibility and digestibility of lipids from food uniquely focuses on the physico-chemical properties of lipids and lipid rich food, as well as the subsequent effects on human health. Chapters from experts in food digestion examine food structure at both the macro- and micro- levels, covering lipids from plant and animal food products. The editors have developed the book for dietitians, nutritionists, and food scientists. Clinicians and other health professionals, educators in nutrition, and others working in the food industry will also find the material relevant. 606 $aLipids$xMetabolism 606 $aLipids in human nutrition 615 0$aLipids$xMetabolism. 615 0$aLipids in human nutrition. 676 $a612.397 702 $aGrundy$b Myriam M-L 702 $aWilde$b Peter J. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910484904503321 996 $aBioaccessibility and digestibility of lipids from food$92804735 997 $aUNINA