Open Access
Journal of Functional Foods, volume 66, pages 103771
Lutein as a functional food ingredient: Stability and bioavailability
Mario Ochoa Becerra
1
,
Luis A Contreras
1
,
Ming Hsieh Lo
1
,
Juan Mateos Díaz
2
,
Gustavo Castillo Herrera
1
1
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
|
2
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
|
Publication type: Journal Article
Publication date: 2020-03-01
Journal:
Journal of Functional Foods
Q1
Q2
SJR: 0.900
CiteScore: 9.6
Impact factor: 3.8
ISSN: 17564646, 22149414
Medicine (miscellaneous)
Food Science
Nutrition and Dietetics
Abstract
• Microalgae could be used as a new source of lutein. • Lutein is an antioxidant compound with several health benefits. • Lutein low stability is the main challenge for the incorporation in food products. • The preparation of nanoemulsions can increase the bioavailability of lutein. 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.
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GOST
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Ochoa Becerra M. et al. Lutein as a functional food ingredient: Stability and bioavailability // Journal of Functional Foods. 2020. Vol. 66. p. 103771.
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Ochoa Becerra M., Contreras L. A., Hsieh Lo M., Mateos Díaz J., Castillo Herrera G. Lutein as a functional food ingredient: Stability and bioavailability // Journal of Functional Foods. 2020. Vol. 66. p. 103771.
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TY - JOUR
DO - 10.1016/j.jff.2019.103771
UR - https://doi.org/10.1016/j.jff.2019.103771
TI - Lutein as a functional food ingredient: Stability and bioavailability
T2 - Journal of Functional Foods
AU - Ochoa Becerra, Mario
AU - Contreras, Luis A
AU - Hsieh Lo, Ming
AU - Mateos Díaz, Juan
AU - Castillo Herrera, Gustavo
PY - 2020
DA - 2020/03/01
PB - Elsevier
SP - 103771
VL - 66
SN - 1756-4646
SN - 2214-9414
ER -
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Copy
@article{2020_Ochoa Becerra,
author = {Mario Ochoa Becerra and Luis A Contreras and Ming Hsieh Lo and Juan Mateos Díaz and Gustavo Castillo Herrera},
title = {Lutein as a functional food ingredient: Stability and bioavailability},
journal = {Journal of Functional Foods},
year = {2020},
volume = {66},
publisher = {Elsevier},
month = {mar},
url = {https://doi.org/10.1016/j.jff.2019.103771},
pages = {103771},
doi = {10.1016/j.jff.2019.103771}
}