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Interactions Among Macronutrients and Their Effect on Lypolisis

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Bioaccessibility and Digestibility of Lipids from Food

Abstract

The digestion and absorption of dietary lipids is a very complex mechanism involving insoluble substances, neutral and amphiphilic lipids, and different lipases that act in the stomach and small intestine [2]. Therefore, the intestinal absorption of the products of lipolysis (mainly free fatty acids), as well as free cholesterol and fat-soluble vitamins, enormously depends on the efficiency of the sequential action of lipolytic enzymes on the different substrates.

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Authors and Affiliations

  1. Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain

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

Authors
  1. A. Heredia
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  2. A. Asensio-Grau
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  3. J. Calvo-Lerma
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  4. A. Andrés
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Correspondence to A. Andrés .

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Editors and Affiliations

  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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Heredia, A., Asensio-Grau, A., Calvo-Lerma, J., Andrés, A. (2021). Interactions Among Macronutrients and Their Effect on Lypolisis. 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_9

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