Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health.
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Date
2024-06-05
Open Access Location
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI (Basel, Switzerland)
Rights
(c) 2024 The Author/s
CC BY 4.0
CC BY 4.0
Abstract
This review discusses different protein sources and their role in human nutrition, focusing on their structure, digestibility, and bioavailability. Plant-based proteins, such as those found in legumes, nuts, and seeds, may contain anti-nutritional factors that impact their bioavailability apart from structural and compositional differences from animal proteins. Animal proteins are generally highly digestible and nutritionally superior to plant proteins, with higher amino acid bioavailability. Alternative protein sources are also processed in different ways, which can alter their structure and nutritional value, which is also discussed.
Description
Keywords
alternative proteins, plant proteins, protein digestibility, protein nutrition, protein structure
Citation
Ajomiwe N, Boland M, Phongthai S, Bagiyal M, Singh J, Kaur L. (2024). Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health.. Foods. 13. 11. (pp. 1771-).