Effets de la matrice alimentaire sur la biodisponibilité des micronutriments et phytomicronutriments lipidiques
2020
Desmarchelier, Charles
In order for ingested lipid micronutrients and phytochemicals (vitamin A, D, E, K, carotenoids, phytosterols, some polyphenols…) to exert their biological/health effects, they must usually reach systemic circulation. The absorption process of these molecules includes several steps (extraction from the food matrix, incorporation into mixed micelles, uptake by enterocytes…) whose efficiencies are strongly influenced by the characteristics of the matrix of the food source or co-ingested foods. Carotenoid release from their matrix is lower when they are incorporated in chloroplasts (green leafy vegetables) compared to chromoplasts (yellow, orange and red vegetables and fruits) and animal products. Other constituents from the meal can increase (triglycerides) or decrease (fibres, phytosterols, other microconstituents) their bioavailability while some technological/cooking modifications can lead to an increase in the absorption efficiency. These factors can also modify the kinetics of appearance of these molecules in the systemic circulation but the biological consequences thereof are not known. A better knowledge of the effect of food matrices on the bioavailability of these compounds would allow nutritionists to propose actions for the food industry or individuals in order to limit deficiencies and increase their health benefits. Taking into account this factor would also allow scientists to better analyse their effects in nutritional epidemiology studies.
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