Bioaccessibility and Digestibility of Lipids from Food

1. Front Matter

   Pages i-vii

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2. Digestion of Lipids

   1. Front Matter

      Pages 1-1

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   2. Enzymes Involved in Lipid Digestion

      • A. Salhi, F. Carriere, Myriam M. -L. Grundy, A. Aloulou

      Pages 3-28

   3. Lipid Digestion as a Colloid and Interface Phenomena

      • David Julian McClements

      Pages 29-45

   4. Lipid Digestion: In Vitro and In Vivo Models and Insights

      • Dafna Meshulam Pascoviche, Uri Lesmes

      Pages 47-64

3. Lipid Metabolism

   1. Front Matter

      Pages 65-65

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   2. Oral Processing of Lipids

      • Miodrag Glumac, Xinmiao Wang, Jianshe Chen

      Pages 67-88

   3. Physiological Aspects of Lipid Digestion: Luminal and Mucosal Events

      • Alan Mackie

      Pages 89-99

   4. Lipids and Cardiovascular Disease Risks with a Focus on Dairy Foods

      • D. I. Givens

      Pages 101-110

4. Food Structure

   1. Front Matter

      Pages 111-111

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   2. Plant Food Structure and Lipid Digestibility

      • Myriam M. -L. Grundy, Peter J. Wilde

      Pages 113-131

   3. Dairy Products

      • A. -I. Mulet-Cabero, A. Brodkorb

      Pages 133-149

   4. Interactions Among Macronutrients and Their Effect on Lypolisis

      • A. Heredia, A. Asensio-Grau, J. Calvo-Lerma, A. Andrés

      Pages 151-168

5. Other Forms of Lipids

   1. Front Matter

      Pages 169-169

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   2. Lipid Digestion and Bioaccessibility of Lipid-Soluble Compounds

      • Ali Rashidinejad, Sébastien Marze, Harjinder Singh

      Pages 171-203

   3. Sterol Digestion in Plant Sterol-Enriched Foods: Bioaccessibility and Fermentation

      • Virginia Blanco-Morales, Guadalupe Garcia-Llatas, Antonio Cilla

      Pages 205-224

6. Back Matter

   Pages 225-231

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The 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.

• Lipid bioaccessibility
• food structure
• digestion of lipids
• cholesterol mechanisms
• Phytosterol digestion

• PEGASE, INRAE, Institut Agro, Saint Gilles, France

  Myriam M.-L. Grundy

• Norwich Research Park, Quadram Institute Bioscience, Norwich, UK

  Peter J. Wilde

Dr Grundy is a Research Scientist at INRAE within Physiology, Environment and Genetics for the Animals and Livestock Systems (PEGASE) research unit. She has a background in Biochemistry and Nutrition, and has a PhD from King’s College London, during which she investigated the role of cell wall in modulating lipid bioaccessibility in almonds. Her research interest focusses on the physiochemical mechanisms that determine the bioaccessibility and digestibility of nutrients from complex food matrices, in particular she studies the role played by dietary fibres.Prof Pete Wilde heads the food structure and digestion research at the Quadram Institute Bioscience, Norwich UK. He has been researching the physical chemistry of food structures for more than 30 years. His current research focuses on the physico-chemical mechanisms by which food structures control digestion and nutrient release. He has published over 150 papers. He is an Honorary Professor in the School of Pharmacy at theUniversity of East Anglia and a Visiting Professor at the School of Food and Biotechnology at Zhejiang Gongshang University, China.

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