Changes and Effects of Dietary Oxidized Lipids in the Gastrointestinal Tract

G. Márquez-Ruiz, M.C. García-Martínez and F. Holgado Instituto del Frío (CSIC), José Antonio Novais 10, 28040 Madrid. Abstract This paper is focused on the present state-of-the art of modifications and effects of dietary oxidized lipids during their transit along the gastrointestinal tract. A survey...

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Bibliographic Details
Published in:Lipid Insights 2008, Vol.2008 (Current Developments in Lipid Insights Special Issue (2008)), p.11
Main Authors: Marquez-Ruiz, G, Garcia-Ma, Holgado, F
Format: Article
Language:English
Subjects:
Analysis
Chemical properties
Gastrointestinal system
Lipase
Lipids
Physiological aspects
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Summary:G. Márquez-Ruiz, M.C. García-Martínez and F. Holgado Instituto del Frío (CSIC), José Antonio Novais 10, 28040 Madrid. Abstract This paper is focused on the present state-of-the art of modifications and effects of dietary oxidized lipids during their transit along the gastrointestinal tract. A survey of the literature reporting changes and effects of oxidized lipids before absorption, first in the stomach and then during enzymatic lipolysis in the small intestine, are addressed. Also, the fate of non-absorbed compounds and their potential implications at the colorectal level are discussed. Among the results found, it is shown that acidic gastric conditions and the influence of other dietary components may lead to either further oxidation or antioxidative effects in the stomach. Also, changes in oxidized functions, especially of hydroperoxy and epoxy groups, seem likely to occur. Enzymatic hydrolysis by pancreatic lipase is not effective for triacylglycerol polymers, and hence they can be found as non-absorbed oxidized lipids in the large intestine. Interactions of oxidized lipids with cholesterol absorption in the small intestine and with microflora metabolism have been also observed.
ISSN:1178-6353
1178-6353
DOI:10.4137/LPI.S904