Bioaccessibility and Cellular Uptake of Lutein, Zeaxanthin and Ferulic Acid from Muffins and Breads Made from Hairless Canary Seed, Wheat and Corn Blends

Using a simulated gastrointestinal digestion model combined with a Caco-2 cell model, this study aims to assess the bioaccessibility and cellular uptake of dietary lutein, zeaxanthin, and ferulic acid from muffins and bread prepared from blends of hairless canary seed (HCS), wheat, and corn. Residua...

Descripción completa

Detalles Bibliográficos
Autores principales: Abdel-Aal, El-Sayed M., Rabalski, Iwona, Carey, Christine, Gamel, Tamer H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10047919/
https://www.ncbi.nlm.nih.gov/pubmed/36981233
http://dx.doi.org/10.3390/foods12061307

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10047919/
https://www.ncbi.nlm.nih.gov/pubmed/36981233
http://dx.doi.org/10.3390/foods12061307

Ejemplares similares