Bioaccessibility and Digestive Stability of Carotenoids in Cooked Eggs Studied Using a Dynamic in Vitro Gastrointestinal Model

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 11, 2015, Pages 2956-2962

  Nimalaratne, Chamila ^a   Savard, Patricia ^c   Gauthier, Sylvie F ^b,c   Schieber, Andreas ^a,d   Wu, Jianping ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

^c LAVAL UNIVERSITY   (Canada)

^d UNIVERSITY OF BONN   (Germany)

Author keywords

bioaccessibility; cooking; digestive stability; egg carotenoids; TIM 1 gastrointestinal model

Indexed keywords

COOKING; STABILITY;

AGE-RELATED MACULAR DEGENERATION; AVERAGE RECOVERY; BIOACCESSIBILITY; EGG CAROTENOIDS; FOOD PREPARATION; GASTROINTESTINAL DIGESTION; GASTROINTESTINAL MODEL; TRANS-CIS ISOMERIZATION;

PIGMENTS;

CORYDALIS AUREA;

XANTHOPHYLL; ZEAXANTHIN;

ANALYSIS; BIOLOGICAL MODEL; CHEMISTRY; COOKING; DIGESTION; EGG; EGG YOLK; GASTROINTESTINAL TRACT; HEAT; HUMAN; IN VITRO STUDY; ISOMERISM; METABOLISM;

COOKING; DIGESTION; EGG YOLK; EGGS; GASTROINTESTINAL TRACT; HOT TEMPERATURE; HUMANS; IN VITRO TECHNIQUES; ISOMERISM; LUTEIN; MODELS, BIOLOGICAL; ZEAXANTHINS;

EID: 84926216586     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf505615w     Document Type: Article

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