Physicochemical and colloidal aspects of food matrix effects on gastrointestinal fate of ingested inorganic nanoparticles

2017 ◽  
Vol 246 ◽  
pp. 165-180 ◽  
Author(s):  
David Julian McClements ◽  
Hang Xiao ◽  
Philip Demokritou
Keyword(s):  
Matrix Effects ◽  
Inorganic Nanoparticles ◽  
Food Matrix

Influence of Different Non-thermal Processing on Guava, Orange, and Tangerine Juices and the Food Matrix Effects

2021 ◽  
Author(s):  
Nathan H. Noguera ◽  
Dyana C. Lima ◽  
Elenilson G. Alves Filho ◽  
Thatyane V. Fonteles ◽  
Sueli Rodrigues
Keyword(s):  
Thermal Processing ◽  
Matrix Effects ◽  
Food Matrix

Establishing the impact of food matrix effects on the bioaccessibility of nutraceuticals and pesticides using a standardized food model

2019 ◽  
Vol 10 (3) ◽  
pp. 1375-1385 ◽  
Author(s):  
Zipei Zhang ◽  
Ruojie Zhang ◽  
David Julian McClements
Keyword(s):  
Matrix Effects ◽  
Engineered Nanomaterials ◽  
Food Matrix ◽  
The Impact ◽  
Food Model

It is important to establish the impact of food matrix effects on the bioaccessibility of co-ingested substances, such as nutraceuticals, engineered nanomaterials, pharmaceuticals, and pesticides.

scholarly journals Food (Matrix) Effects on Bioaccessibility and Intestinal Permeability of Major Olive Antioxidants

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1831
Author(s):  
Dubravka Vitali Čepo ◽  
Kristina Radić ◽  
Petra Turčić ◽  
Dora Anić ◽  
Barbara Komar ◽  
...  
Keyword(s):  
Functional Foods ◽  
Matrix Effects ◽  
Cell Monolayer ◽  
In Vitro Digestibility ◽  
Direct Effects ◽  
Olive Pomace ◽  
Food Matrix ◽  
Food Effects ◽  
Health Promoting

Background: olive pomace extract (OPE) is a rich source of health promoting polyphenols (hydroxytyrosol (HTS) and tyrosol (TS)) and can be used as a nutraceutical ingredient of dietary supplements and functional foods. Its adequate bioavailability is a prerequisite for excreting biological activity and can be significantly and specifically affected by different food matrices. Methods: in order to investigate food effects on polyphenol bioaccessibility, OPE was co-digested with different foods according to internationally harmonized in vitro digestibility method. Impact of particular nutrients on HTS and TS permeability was assessed on Caco-2 cell monolayer. Results: HTS and TS bioaccessibility and transepithelial permeability can be significantly affected by foods (nutrients), especially by casein and certain types of dietary fiber. Those effects are polyphenol-and nutrient-specific and are achieved either through complexation in gastrointestinal lumen and/or through direct effects of nutrients on intestinal monolayer. Conclusions: obtained results emphasize the significance and complexity of polyphenol interactions within the food matrix and the necessity of individual investigational approaches with respect to particular food/nutrient and interacting phenolic compounds.

Commentary on ‘Resveratrol commonly displays hormesis: Occurrence and biomedical significance’

2010 ◽  
Vol 29 (12) ◽  
pp. 1032-1033 ◽  
Author(s):  
Jette F Young ◽  
Sumangala Bhattacharya
Keyword(s):  
Oral Administration ◽  
Matrix Effects ◽  
Disease Models ◽  
Disease Development ◽  
Food Matrix ◽  
Positive Effects ◽  
The Impact ◽  
Lead Article ◽  
Hormetic Response ◽  
French Paradox

The lead article ‘‘Resveratrol commonly displays hormesis: occurrence and biomedical significance’’ underlines the hormetic response of resveratrol in many disease models. This commentary suggests that the greatest potential advantage of the positive effects of resveratrol for the broad population would be as prevention of disease development through oral administration in its original food matrix, although it still remains important to investigate the extent of resveratrol administration giving maximum beneficial effect for biomedical purposes. In relation to resveratrol ‘‘supplementation’’ through its natural environment further investigation of the impact of co-occurring bioactive compounds and matrix effects on hormetic responses of resveratrol is necessary for revealing mechanisms behind e.g. the ‘‘French paradox’’.

Chemical stability of astaxanthin integrated into a food matrix: Effects of food processing and methods for preservation

2017 ◽  
Vol 225 ◽  
pp. 23-30 ◽  
Author(s):  
Alejandra Anahí Martínez-Delgado ◽  
Sanghamitra Khandual ◽  
Socorro Josefina Villanueva–Rodríguez
Keyword(s):  
Chemical Stability ◽  
Food Processing ◽  
Matrix Effects ◽  
Food Matrix

Food Matrix Effects on Nutraceutical Bioavailability: Impact of Protein on Curcumin Bioaccessibility and Transformation in Nanoemulsion Delivery Systems and Excipient Nanoemulsions

2016 ◽  
Vol 11 (2) ◽  
pp. 142-153 ◽  
Author(s):  
Liqiang Zou ◽  
Bingjing Zheng ◽  
Ruojie Zhang ◽  
Zipei Zhang ◽  
Wei Liu ◽  
...  
Keyword(s):  
Matrix Effects ◽  
Delivery Systems ◽  
Food Matrix

scholarly journals Calcium Absorption from Food Products: Food Matrix Effects

Nutrients ◽  
2021 ◽  
Vol 14 (1) ◽  
pp. 180
Author(s):  
Blerina Shkembi ◽  
Thom Huppertz
Keyword(s):  
Dairy Products ◽  
Calcium Absorption ◽  
Matrix Effects ◽  
Food Products ◽  
Low Ph ◽  
Food Matrix ◽  
Natural Sources ◽  
Food Components ◽  
Oxalate Complexes ◽  
Fractional Absorption

This article reviews physicochemical aspects of calcium absorption from foods. Notable differences are observed between different food products in relation to calcium absorption, which range from <10% to >50% of calcium in the foods. These differences can be related to the interactions of calcium with other food components in the food matrix, which are affected by various factors, including fermentation, and how these are affected by the conditions encountered in the gastrointestinal tract. Calcium absorption in the intestine requires calcium to be in an ionized form. The low pH in the stomach is critical for solubilization and ionization of calcium salts present in foods, although calcium oxalate complexes remain insoluble and thus poorly absorbable. In addition, the rate of gastric transit can strongly affect fractional absorption of calcium and a phased release of calcium into the intestine, resulting in higher absorption levels. Dairy products are the main natural sources of dietary calcium in many diets worldwide, which is attributable to their ability to provide high levels of absorbable calcium in a single serving. For calcium from other food products, lower levels of absorbable calcium can limit contributions to bodily calcium requirements.

Food Matrix Effects on Bioactivity of Broccoli-Derived Sulforaphane in Liver and Colon of F344 Rats

2003 ◽  
Vol 51 (11) ◽  
pp. 3320-3327 ◽  
Author(s):  
Anna-Sigrid Keck ◽  
Qingyan Qiao ◽  
Elizabeth H. Jeffery
Keyword(s):  
Matrix Effects ◽  
Food Matrix ◽  
F344 Rats
Sign in / Sign up

Export Citation Format

Share Document