Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly That of Lutein: A Randomized Trial with a Crossover Design in Adults.

Béatrice GleizeManon HiolleNathalie MeunierBruno PereiraRuddy RichardIsabelle Savary-AuzelouxCaroline BuffièreMarie-Agnès PeyronCharlotte HalimiCatherine Caris-VeyratFrançoise NauEmmanuelle Reboul

Published in: Molecular nutrition & food research (2020)

Food structure can significantly impact on triglyceride and vitamin D3 bioavailability in terms of absorbed amounts and/or maximum absorption time. The data highlight positive correlations between triglyceride, vitamin D, and lutein nutrient responses. These results are of particular interest to develop functional foods for population subgroups such as the elderly.

Keyphrases

electronic health record
human health
risk assessment
big data
machine learning
high density
double blind
low density lipoprotein
data analysis