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Lipid Digestion: In Vitro and In Vivo Models and Insights

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Bioaccessibility and Digestibility of Lipids from Food

Abstract

Lipids are important macronutrients and micronutrients as well as carriers of bioactive lipophilic compounds. Thus, scientists have made considerable efforts to understand the digestive fate of lipids in the human gut in order to facilitate the rational design of lipid-based and lipid-containing foods and oral formulations. This chapter overviews the digestive transformations lipids are exposed to along the human gastro-intestine. Special attention is given to quantitative and qualitative in insights gained from in vitro and in vivo studies as well as discussion of prospective directions of research and development efforts.

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Authors and Affiliations

  1. Department of Biotechnology and Food Engineering, Technion – Israel Institute of Technology, Haifa, Israel

    Dafna Meshulam Pascoviche & Uri Lesmes

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  1. Dafna Meshulam Pascoviche
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  2. Uri Lesmes
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Correspondence to Uri Lesmes .

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  1. PEGASE, INRAE, Institut Agro, Saint Gilles, France

    Myriam M.-L. Grundy

  2. Norwich Research Park, Quadram Institute Bioscience, Norwich, UK

    Peter J. Wilde

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Pascoviche, D.M., Lesmes, U. (2021). Lipid Digestion: In Vitro and In Vivo Models and Insights. In: Grundy, M.ML., Wilde, P.J. (eds) Bioaccessibility and Digestibility of Lipids from Food. Springer, Cham. https://doi.org/10.1007/978-3-030-56909-9_3

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