Bioaccessibility and digestive stability of carotenoids in cooked eggs studied using a dynamic in vitro gastrointestinal model.

@article{Nimalaratne2015BioaccessibilityAD,
  title={Bioaccessibility and digestive stability of carotenoids in cooked eggs studied using a dynamic in vitro gastrointestinal model.},
  author={Chamila Nimalaratne and Patricia Savard and Sylvie F. Gauthier and Andreas Schieber and Jianping Wu},
  journal={Journal of agricultural and food chemistry},
  year={2015},
  volume={63 11},
  pages={2956-62}
}
Among dietary carotenoids, lutein and zeaxanthin are known to protect against age-related macular degeneration, a leading cause of irreversible vision loss in the elderly. Egg yolk is rich in lutein and zeaxanthin, however, the effect of cooking and gastrointestinal digestion on yolk carotenoids is poorly understood. An in vitro dynamic gastrointestinal model (TIM-1) was used to investigate the digestive stability and bioaccessibility of carotenoids from boiled, fried, and scrambled eggs… CONTINUE READING

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