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  • Book
    Myriam M.-L. Grundy, Peter J. Wilde, editors.
    Springer Nature eBook.
    Summary: The structure of a food influences the way it is transformed during processing and digestion. This in turn has an impact on nutrient bioaccessibility (release) and digestibility, and subsequently on the physiological response and health of the individual who consumes that food. Although evidence exists on the health benefits associated with the inclusion of certain lipid-rich foods (e.g. nuts, dairy products and fish) in the diet, the mechanisms that explain the physiological effects and the long-term benefits are not well understood. Lipids in themselves have many beneficial health effects: they are a source of energy and essential fatty acids, they are structural components of cell membranes, they are required to solubilise fat soluble compounds, and they serve as precursors of hormones. In addition, the overall structure of the food containing the lipids plays a crucial role in determining health benefits, notably by influencing lipid bioaccessibility and digestibility. Bioaccessibility and digestibility of lipids from food uniquely focuses on the physico-chemical properties of lipids and lipid rich food, as well as the subsequent effects on human health. Chapters from experts in food digestion examine food structure at both the macro- and micro- levels, covering lipids from plant and animal food products. The editors have developed the book for dietitians, nutritionists, and food scientists. Clinicians and other health professionals, educators in nutrition, and others working in the food industry will also find the material relevant.

    Contents:
    Part 1- Digestion of lipids
    1 Enzymes involved in lipid digestion
    2 Colloidal events that may affect lipid bioaccessibility and digestibility
    3 In vivo and in vitro evaluation of lipid digestion
    Part 2- Lipid metabolism
    4 Oral processing of lipids
    5 Physiological aspects of lipid digestion
    6 Lipid and cardiovascular disease risks
    Part 3-Food structure
    7 Plant food and dietary fibres
    8 Diary products and lipid digestion
    9 Interaction with macronutrients
    Part 4 Other forms of lipids
    10 Lipid digestion and bioaccessibility of lipid soluble molecules
    11 Sterols digestion.
    Digital Access Springer 2021
  • Article
    Witschel H, Faulborn J.
    Albrecht Von Graefes Arch Klin Exp Ophthalmol. 1978 Jun 19;206(4):217-26.
    Twenty-two human eyes and one rejected Silastic sponge were examined histopathologically for the reaction of ocular tissues to buckling and encircling materials. The eyes were enucleated 22 days to 14 years following retinal detachment surgery. Silicone implants, Silastic sponges, and Mersilene bands were very well tolerated by the eye, whereas nylon threads caused a moderate and prolonged granulomatous inflammation due to their susceptability to enzymatic decomposition. This reaction, however, does not seem to be of major clinical importance, as the amount of nylon used in detachment operations is low. Atrophy of the underlying sclera can happen with any of the above-mentioned materials and depends mostly on mechanical factors of the implant and on the intraocular pressure. Even with total transcleral erosion of the buckling or encircling material, no severe histopathologic changes could be found in the overlying choroid and retina.
    Digital Access Access Options