In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: The importance of the cell-wall barrier mechanism

In vitro and in vivo modeling of lipid bioaccessibility and digestion from almond muffins: The importance of the cell-wall barrier mechanism

This study compares in vitro and in vivo models of lipid digestion from almond particles within a complex food matrix (muffins) investigating whether the cell-wall barrier regulates the bioaccessibility of nutrients within this matrix. Muffins containing small (AF) or large (AP) particles of almond...

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Bibliographic Details
Main Authors: Terri Grassby, Giuseppina Mandalari, Myriam M.-L. Grundy, Cathrina H. Edwards, Carlo Bisignano, Domenico Trombetta, Antonella Smeriglio, Simona Chessa, Shuvra Ray, Jeremy Sanderson, Sarah E. Berry, Peter R. Ellis, Keith W. Waldron
Format: Article
Language:English
Published: Elsevier 2017-10-01
Series:Journal of Functional Foods
Subjects:
Almonds
Bioaccessibility
Ileostomy
In vitro digestion
Particle size
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464617304346

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http://www.sciencedirect.com/science/article/pii/S1756464617304346

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