Lutein as a functional food ingredient: Stability and bioavailability

Journal of Functional Foods

Juan Mateos Díaz¹  Gustavo Castillo Herrera²  Luis Mojica Contreras²  Mario Ochoa Becerra²  Ming Hsieh Lo² 

[1] Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. CIATEJ, Unidad Zapopan, Camino Arenero 1227, El Bajío 45019, Zapopan, Jalisco, Mexico;Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. CIATEJ, Unidad Zapopan, Camino Arenero 1227, El Bajío 45019, Zapopan, Jalisco, Mexico;

关键词: Bioaccessibility;    Bioavailability;    Lutein;    Stability;    Food matrix;    Dietary source;   

DOI  :  

来源: DOAJ

【 摘 要 】

Lutein is a carotenoid found in numerous organisms ranging from bacteria to algae, yeasts, and plants. The biological importance of this pigment emerged from various studies demonstrating its antioxidant potential, playing a significant role in the prevention of age-related macular degeneration and other diseases such as cancer. Lutein is also essential in the development of infants brain and must be consumed in sufficient amounts to obtain its health benefits. Lutein biologically effective dose is difficult to achieve due to its low lutein bioaccessibility and bioavailability in food sources. These factors are differentially affected by the properties of the food matrix, the processing, and the presence of other dietary components. The objective of this literature review was to explore lutein stability and bioavailability by modifications and variations associated with food technological procedures.

【 授权许可】

Unknown