Lutein bioavailability from lutein ester-fortified fermented milk: in vivo and in vitro study☆☆☆

Granado-Lorencio, Fernando; Herrero-Barbudo, Carmen; Olmedilla‐Alonso, Begoña; Blanco–Navarro, I.; Pérez-Sacristán, Belen

doi:10.1016/j.jnutbio.2008.12.002

Cited by 45 publications

(32 citation statements)

References 33 publications

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“…Although more lutein was absorbed after fortification with higher amounts of lutein, the percentage of the absorbed lutein remained similar(Granado-Lorencio et al, 2010). A similar relative absorption of vitamin A was previously described from vitamin A-fortified milk(Herrero-Barbudo et al, 2006).…”

supporting

confidence: 82%

Carotenoid Deposition in Plant And Animal Foods and Its Impact on Bioavailability

Schweiggert

Carle

2015

Critical Reviews in Food Science and Nutrition

102

126

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Over the past decades, an enormous body of literature dealing with the natural deposition of carotenoids in plant- and animal-based foods has accumulated. Prominent examples are the large solid-crystalline aggregates in carrots and tomatoes or the lipid-dissolved forms in dairy products and egg yolk. Latest research has identified lipid-dissolved forms in a rare number of plant foods, such as tangerine tomatoes and peach palm fruit (Bactris gasipaes Kunth). In addition, liquid-crystalline forms were assumed in so-called tubular chromoplasts of numerous fruits, e.g., in papaya, mango, and bell pepper. The bioavailability of carotenoids from fresh and processed foods strongly depends on their genuine deposition form, since their effective absorption to the human organism requires their liberation from the food matrix and subsequent solubilization into mixed micelles in the small intestine. Consequently, a broad overview about the natural array of carotenoid deposition forms should be helpful to better understand and modulate their bioavailability from foods. Furthermore, naturally highly bioavailable forms may provide biomimetic models for the improved formulation of carotenoids in food supplements. Therefore, this review paper presents scientific evidence from human intervention studies associating carotenoid deposition forms with their bioavailability, thus suggesting novel technological and dietary strategies for their enhanced absorption.

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supporting

confidence: 82%

Carotenoid Deposition in Plant And Animal Foods and Its Impact on Bioavailability

Schweiggert

Carle

2015

Critical Reviews in Food Science and Nutrition

102

126

View full text Add to dashboard Cite

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“…For the group that received free lutein, Chung et al did not report any age effects, but with lutein ester, the age effect appeared to be substantial. Independent of these considerations, lutein ester hydrolysis recently has been suggested to be limited (,20%) using an in vitro digestion model [50]. In relation to studies that investigated the augmentation of macular pigment optical density by lutein supplementation, it is interesting that a recent study [51] providing 12 mg/d of lutein in esterified form for 6 months reported a 10% increase in macular pigment optical density, although another study [16] that supplemented a similar amount of lutein (10 mg/d) in its free form reported a 39% increase in the same parameter.…”

Section: Discussionmentioning

confidence: 99%

Serum Lutein Response Is Greater from Free Lutein Than from Esterified Lutein during 4 Weeks of Supplementation in Healthy Adults

Norkus¹,

Norkus²,

Dharmarajan³

et al. 2010

Journal of the American College of Nutrition

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“…Furthermore, several studies reported the encapsulation of lutein, a natural pigment widely found in fruits, vegetables, flowers and some algae, that play a beneficial role in the prevention of cardiovascular disease, stroke, lung cancer and breast cancer (Ribaya-Mercado and Blumberg 2004;Riccioni 2009). Lutein is unstable against light and heat, and has a lowwater solubility, poor absorption and low bioavailability (Granado-Lorencio et al 2010). Therefore, it is necessary to protect it from light degradation and improve its aqueous solubility; edible coatings could be a good strategy.…”

Section: Other Bioactive Compoundsmentioning

confidence: 99%

Edible coatings as encapsulating matrices for bioactive compounds: a review

et al. 2014

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Edible coatings can extend the shelf-life of many foods, controlling moisture and solute migration, gas exchange and oxidative reaction rates. Besides, edible coatings can be used as carriers of bioactive compounds to improve the quality of food products such as antioxidants, antimicrobials, flavors and probiotics. These approaches can be useful to extend shelflife as well as provide a functional product. When edible coatings are used as a matrix holding bioactive compounds remarkable benefits arise; off odors and flavors can be masked, bioactive compounds are protected from the environment, and controlled release is allowed. In this sense, the present review will be focused on analyzing the potential use of encapsulation with edible coatings to incorporate bioactive compounds, solving the disadvantages of direct application.

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Lutein bioavailability from lutein ester-fortified fermented milk: in vivo and in vitro study☆☆☆

Cited by 45 publications

References 33 publications

Carotenoid Deposition in Plant And Animal Foods and Its Impact on Bioavailability

Carotenoid Deposition in Plant And Animal Foods and Its Impact on Bioavailability

Serum Lutein Response Is Greater from Free Lutein Than from Esterified Lutein during 4 Weeks of Supplementation in Healthy Adults

Edible coatings as encapsulating matrices for bioactive compounds: a review

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