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Current Nutrition & Food Science

Author(s): Mohammadali Torbati, Solmaz Abedinzadeh*, Sima Khezri, Fataneh Hashempour-Baltork and Sodeif Azadmard-Damirchi

DOI: 10.2174/1573401319666230111162630

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A Review of Lipid and Protein Oxidation During Digestion

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Abstract

Lipid and protein oxidation are important reactions in food systems and can degrade food quality and decrease consumer acceptability. Several factors affect the rate and severity of these undesirable reactions in food products. However, lipid and protein oxidations can occur in the digestive system, which is much more complex than in simple food systems. Under digestive conditions, food matrix and composition are the major factors affecting lipid and protein oxidations in the body. Lipid and protein oxidation in food matrixes or the digestive system, as well as product absorption rate, can have serious consequences for human health. This review aimed to present recent information and discussion on the effects of digestion conditions and natural and synthetic antioxidants on lipid and protein oxidation.

Keywords: Digestion, fat, health, lipid oxidation, protein oxidation, nutrition.

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