Lutein and zeaxanthin in leafy greens and their bioavailability: Olive oil influences the absorption of dietary lutein and its accumulation in adult rats

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 15, 2007, Pages 6395-6400

  Lakshminarayana, Rangaswamy ^a   Raju, Marisiddaiah ^a   Krishnakantha, Thirumalai Parthasarathy ^a   Baskaran, Vallikannan ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Bioavailability; Carotenoids; Leafy greens; Lutein

Indexed keywords

EDIBLE OIL; OLIVE OIL; VEGETABLE OIL; XANTHOPHYLL; ZEAXANTHIN;

ABSORPTION; ANIMAL; ARTICLE; BIOAVAILABILITY; CHEMISTRY; COMPARATIVE STUDY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MALE; RAT; VEGETABLE; WISTAR RAT;

ABSORPTION; ANIMALS; BIOLOGICAL AVAILABILITY; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIETARY FATS, UNSATURATED; LUTEIN; MALE; PLANT OILS; RATS; RATS, WISTAR; VEGETABLES; XANTHOPHYLLS;

ARACHIS; COMMELINA; COMMELINA BENGHALENSIS; HELIANTHUS; RATTUS;

EID: 34547787765     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070482z     Document Type: Article

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