کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7594315 | 1492120 | 2015 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
In vivo postprandial bioavailability of interesterified-lipids in sodium-caseinate or chitosan based O/W emulsions
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: In vivo postprandial bioavailability of interesterified-lipids in sodium-caseinate or chitosan based O/W emulsions In vivo postprandial bioavailability of interesterified-lipids in sodium-caseinate or chitosan based O/W emulsions](/preview/png/7594315.png)
چکیده انگلیسی
Recent studies have shown that it should be possible to control lipid bioavailability through food structural approaches. Nevertheless, the gastrointestinal-tract physiological conditions must also be considered. To get a better understanding of this phenomenon, we evaluated the effect of emulsification, as well as the use of sodium caseinate or chitosan, on the postprandial bioavailability of interesterified-lipids in O/W emulsions after oral gastric feeding Sprague-Dawley rats. We verified that emulsification may increase lipid absorption, as determined after feeding sodium-caseinate emulsions. However, this result could not be generalised. Interesterified-lipids that were emulsified with chitosan were equally absorbed as those contained in non-emulsified interesterified-lipids/distilled-water blends.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 171, 15 March 2015, Pages 266-271
Journal: Food Chemistry - Volume 171, 15 March 2015, Pages 266-271
نویسندگان
M. Farfán, M.J. Villalón, M.E. OrtÃz, S. Nieto, P. Bouchon,