Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Vitoria, Spain.
Crit Rev Food Sci Nutr. 2020;60(3):461-478. doi: 10.1080/10408398.2018.1538931. Epub 2018 Dec 30.
Unravelling the relationship between food and health requires a more in-depth knowledge of the various changes occurring in the gastrointestinal tract during digestion and which may ultimately affect the nutritional quality and safety of ingested food lipids before absorption into the bloodstream. In this context, this review deals with the oxidation process of food lipids under digestive conditions and the studies carried out on this topic using different digestion models: , or static or dynamic, and including one, two and/or three digestive phases (oral, gastric and duodenal). These studies have contributed to clarifying the occurrence and extent of lipid degradation under such a particular environment, many of them also highlighting the factors affecting the advance or delay of the oxidation of dietary lipids during digestion, like: food lipid content, unsaturation degree and initial oxidative status; the presence in the food bolus of compounds showing antioxidant activity (polyphenols, tocopherols…) either added or naturally present; the presence in the food bolus of proteins (including iron or not); food technological or culinary processings (salting, smoking, cooking…), among others. Likewise, the methodologies employed to study lipid oxidation under digestive conditions are also summarized and future research perspectives are discussed.
要揭示食物与健康之间的关系，需要更深入地了解食物在消化过程中胃肠道中发生的各种变化，这些变化最终可能会影响摄入的食物脂质在被吸收到血液之前的营养质量和安全性。在这方面，本综述讨论了在消化条件下食物脂质的氧化过程，以及使用不同消化模型（例如，静态或动态的、包含一个、两个和/或三个消化阶段（口腔、胃和十二指肠）的）进行的关于该主题的研究。这些研究有助于阐明在这种特殊环境下脂质降解的发生和程度，其中许多研究还强调了影响饮食脂质在消化过程中氧化提前或延迟的因素，例如：食物脂质含量、不饱和程度和初始氧化状态；食物团块中存在具有抗氧化活性的化合物（多酚、生育酚等），无论是添加的还是天然存在的；食物团块中存在蛋白质（包括铁或不含铁）；食品技术或烹饪加工（腌制、烟熏、烹饪等）等。同样，还总结了用于研究消化条件下脂质氧化的方法，并讨论了未来的研究展望。
