Comparison of Lutein Bioaccessibility from Dietary Supplement-Excipient Nanoemulsions and Nanoemulsion-Based Delivery Systems
Author:
Affiliation:
1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, People’s Republic of China
2. Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
Funder
Qingdao Municipal Science and Technology Bureau
National Natural Science Foundation of China
Natural Science Foundation of Shandong Province
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c05261
Reference36 articles.
1. Increasing the Bioaccessibility of Antioxidants in Tomato Pomace Using Excipient Emulsions
2. Enhanced physicochemical stability of lutein-enriched emulsions by polyphenol-protein-polysaccharide conjugates and fat-soluble antioxidant
3. Nanoparticles based on carboxymethylcellulose-modified rice protein for efficient delivery of lutein
4. Lutein as a functional food ingredient: Stability and bioavailability
5. The role of the carotenoids, lutein and zeaxanthin, in protecting against age-related macular degeneration: A review based on controversial evidence
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