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Impact métabolique des structures et de l’oxydation des lipides dans les aliments

Abstract : Even if excessive lipid consumption should be avoided, dietary lipids are now recognized as having various beneficial nutritional effects, especially regarding the need for a balanced supply in both omega-6 and omega-3 polyunsaturated fatty acids (PUFA). However, improving the lipid profiles through an increase of PUFA supply also increases risks of (per)oxidation with possible negative consequences for food technological, sensory and nutritional properties. Food lipids exhibit various molecular and supramolecular structures that intervene in the above properties. The objective of this talk is to sum up the knowledge about the links between food lipid structures, their oxidation and their metabolic fate. After a description of the main nanometric to macroscopic structures encountered by food lipids, we summarize the actual data concerning: (i) the influence of lipid structures on lipid digestion and absorption, (ii) oxidation of dietary lipids, especially when dispersed as water-in-oil emulsions, (iii) the consequences of oxidation of dietary lipids on metabolic oxidative stress. We show that future innovative food formulations should integrate an adequate structuration of lipids so that their metabolism could be oriented toward their nutritional benefits, limiting the risks linked to peroxidation of the unsaturated fatty acids in the food and during digestion.
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  • HAL Id : hal-02654619, version 1
  • PRODINRA : 174577

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Claude Genot, Marie-Caroline Michalski. Impact métabolique des structures et de l’oxydation des lipides dans les aliments. Innovations Agronomiques, INRAE, 2010, 10, pp.43-67. ⟨hal-02654619⟩

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