19 June 2021 - The International Union of Food Science and Technology (IUFoST) today released its latest Scientific Information Bulletin on The Dynamic Transformation of micro-and nano particle of Lipids in gastrointestinal tract: pros and cons for the potential health effects of food components for the global food science and technology community represented by more than 300,000 food scientists, technologists, engineers and related social scientists worldwide working with IUFoST. This Scientific Information Bulletin (SIB) may be of interest to those serving in academia, industry, government, and development organizations.
“Lipids are important ingredients of daily diet, and they exist in our foods often in the form of micro- and nanoparticles such as oil droplets found in milk and other dairy products. Moreover, micro-and nanoparticles of lipids are widely used as functional ingredients in the foods for a wide range of purposes such as providing desirable texture and mouthfeel, and delivery of flavor and nutrients.
A significant amount of lipids particles exists in our foods with a wide range of functionality. One important function of many micro- and nanoparticles of lipids is to enhance the oral bioavailability of nutrients and nutraceuticals. This SIB provides a summary on how these lipid particles transform in the gastrointestinal tract and how these particles interact with different food components to render different health effects.” (Source: H. Xiao, SIB on Lipids, June 2021).
This SIB on The Dynamic Transformation of micro-and nano particle of Lipids in gastrointestinal tract: pros and cons for the potential health effects of food components was prepared by Dr. Hang Xiao, Professor, Department of Food Science, University of Massachusetts, USA on behalf of, and approved by, the IUFoST Scientific Council. This and the other titles in the series of IUFoST Scientific Information Bulletins are available online at http://iufost.org/iufost-scientific-information-bulletins-sib.
