AI Article Synopsis
- The study evaluates how various factors affect the availability of nutrients and bioactive compounds in food through in vitro digestion techniques, aiding health through nutrition.
- It highlights the importance of food structure, processing methods, and physiological aspects in understanding nutrient absorption, leading to improved scientific protocols.
- The protocol specifically measures how carotenoids from high and low-fat dietary sources are micellarized during digestion across different meal calorie contents.
Article Abstract
The multifactorial system that influences the availability of macronutrients, micronutrients, and phytoconstituents with relevant bioactivities has been assessed by in vitro digestion protocols, which have become an effective technique to support the health-through-food strategy. The measurement of the significance of food structure, food matrix, synergies and competitive effects, processing features, and even some physiological issues has created valuable scientific and technological information, and the development of harmonized protocols. Now it is possible to make further advances by applying this knowledge to obtain data regarding the potential availability of target compound(s) in the food source within a standard meal context. This protocol describes the measurement of the micellarization index of carotenoids from dietary rich sources with test meals accounting the effects of high vs. low fat and normo-, hypo-, and hypercaloric content.
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| http://dx.doi.org/10.1007/978-1-4939-9952-1_28 | DOI Listing |
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