Lutein as a functional food ingredient: Stability and bioavailability-Reference-Cited by-同舟云学术

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Lutein as a functional food ingredient: Stability and bioavailability

Published:2020-03 Issue: Volume:66 Page:103771
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Ochoa Becerra Mario,Mojica Contreras Luis,Hsieh Lo Ming,Mateos Díaz Juan,Castillo Herrera Gustavo

Funder

Consejo Nacional de Ciencia y Tecnología CONACyT-México

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference134 articles.

1. Dietary sources of lutein and zeaxanthin carotenoids and their role in eye health;Abdel-Aal;Nutrients,2013

2. Composition of lutein ester regioisomers in marigold flower, dietary supplement, and herbal tea;Abdel-Aal;Journal of Agricultural and Food Chemistry,2015

3. Stability of lutein in wholegrain bakery products naturally high in lutein or fortified with free lutein;Abdel-Aal;Journal of Agricultural and Food Chemistry,2010

4. Production cost of a real microalgae production plant and strategies to reduce it;Acién;Biotechnology Advances,2012

5. Carotenoids profile and total polyphenols in fruits of Pereskia aculeata Miller;Agostini-Costa;Revista Brasileira de Fruticultura,2012

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2. Decreased formulation pH and protein preheating treatment enhance the interaction, storage stability, and bioaccessibility of caseinate-bound lutein/zeaxanthin;Food Research International;2024-11

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