Lutein, zeaxanthin, meso-zeaxanthin content in egg yolk and their absence in fish and seafood

Journal of Food Composition and Analysis

Volumn 27, Issue 2, 2012, Pages 139-144

  Rasmussen, Helen M ^a   Muzhingi, Tawanda ^a   Eggert, Emily M R ^a   Johnson, Elizabeth J ^a  

^a TUFTS UNIVERSITY   (United States)

Author keywords

Dietary intake; Eggs; Fish; Food analysis; Food composition; Lutein; Macular pigments; Meso zeaxanthin; Pigments in food; Seafood; Zeaxanthin

Indexed keywords

GALLUS GALLUS;

EID: 84866524211     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2012.04.009     Document Type: Article

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