Unravelling the relationship between food and health requires a more in-depth knowledge of the various changes occurring in the gastrointestinal tract during digestion and which may ultimately affect the nutritional quality and safety of ingested food lipids before absorption into the bloodstream. In this context, this review deals with the oxidation process of food lipids under digestive conditions and the studies carried out on this topic using different digestion models: in vitro, in vivo or ex vivo, static or dynamic, and including one, two and/or three digestive phases (oral, gastric and duodenal). These studies have contributed to clarifying the occurrence and extent of lipid degradation under such a particular environment, many of them also highlighting the factors affecting the advance or delay of the oxidation of dietary lipids during digestion, like: food lipid content, unsaturation degree and initial oxidative status; the presence in the food bolus of compounds showing antioxidant activity (polyphenols, tocopherols…) either added or naturally present; the presence in the food bolus of proteins (including iron or not); food technological or culinary processings (salting, smoking, cooking…), among others. Likewise, the methodologies employed to study lipid oxidation under digestive conditions are also summarized and future research perspectives are discussed.

中文翻译：

---

胃肠消化条件下的食物脂质氧化：综述。

要弄清食物与健康之间的关系，需要对消化过程中胃肠道中发生的各种变化有更深入的了解，这可能最终会影响被摄入的食物脂质的营养质量和安全性，然后才被吸收到血液中。在这种情况下，本综述涉及在消化条件下食物脂质的氧化过程，并使用不同的消化模型对此主题进行了研究：体外，体内或离体，静态或动态，包括一种，两种和/或或三个消化阶段（口腔，胃和十二指肠）。这些研究有助于弄清这种特殊环境下脂质降解的发生和程度，他们中的许多人还着重指出了影响消化过程中饮食脂质氧化进程提前或延迟的因素，例如：食物脂质含量，不饱和度和初始氧化状态；食物团中添加或天然存在的具有抗氧化活性的化合物（多酚，生育酚等）的存在；食物团中是否存在蛋白质（包括或不包括铁）；食品技术或烹饪加工（腌制，吸烟，烹饪等）。同样，还总结了在消化条件下研究脂质氧化的方法，并讨论了未来的研究前景。生育酚…）添加或天然存在；食物团中是否存在蛋白质（包括或不包括铁）；食品技术或烹饪加工（腌制，吸烟，烹饪等）。同样，还总结了在消化条件下研究脂质氧化的方法，并讨论了未来的研究前景。生育酚…）添加或天然存在；食物团中是否存在蛋白质（包括或不包括铁）；食品技术或烹饪加工（腌制，吸烟，烹饪等）。同样，还总结了在消化条件下研究脂质氧化的方法，并讨论了未来的研究前景。