| Autor: |
Hao Shi, John M. Nolan, Colette Pryor, Tommy Power, Alfonso Prado-Cabrero |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Journal of Functional Foods, Vol 121, Iss , Pp 106430- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1756-4646 |
| DOI: |
10.1016/j.jff.2024.106430 |
| Popis: |
Lutein is a carotenoid that humans obtain primarily from green-leafy vegetables. However, due to generally low consumption of these foods, this bioactive is not sufficiently consumed. Therefore, there is growing interest in developing lutein-fortified foods to provide an additional source of lutein supplementation. In this study, we developed a lutein-fortified yoghurt and conducted a 72-hour single-dose bioavailability study in human subjects. Lutein remained stable in the yoghurt over shelf life at 14.6 mg of lutein per 100 g of yoghurt. Sensory evaluation yielded results similar to a lutein-free yoghurt. In the bioavailability study, consuming 100 g of lutein-fortified yoghurt significantly increased the average serum concentration of lutein by 1946.86 ± 1514.72 h μg·L−1 in human subjects, following a typical pharmacokinetic curve of absorption and decline. These findings confirm that our lutein-fortified yoghurt is suitable for commercial use and effectively enhances people’s serum lutein levels. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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Full Text from ScienceDirect