Impact of cell wall encapsulation of almonds on in vitro duodenal lipolysis

@inproceedings{Grundy2015ImpactOC,
  title={Impact of cell wall encapsulation of almonds on in vitro duodenal lipolysis},
  author={Myriam M.L. Grundy and Peter J Wilde and Peter J. Butterworth and Robert Gray and Peter Rory Ellis},
  booktitle={Food chemistry},
  year={2015}
}
Although almonds have a high lipid content, their consumption is associated with reduced risk of cardiovascular disease. One explanation for this paradox could be limited bioaccessibility of almond lipids due to the cell wall matrix acting as a physical barrier to digestion in the upper gastrointestinal tract. We aimed to measure the rate and extent of lipolysis in an in vitro duodenum digestion model, using raw and roasted almond materials with potentially different degrees of bioaccessibility… CONTINUE READING
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