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...

Olles dieđut

Bibliográfalaš dieđut

Váldodahkkit:	El-Sayed M. Abdel-Aal, Iwona Rabalski, Christine Carey, Tamer H. Gamel
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	MDPI AG 2023-03-01
Ráidu:	Foods
Fáttát:	hairless canary seed carotenoids phenolic acids in vitro bioavailability baked products digesta cleanup
Liŋkkat:	https://www.mdpi.com/2304-8158/12/6/1307
Fáddágilkorat:	Lasit fáddágilkoriid Eai fáddágilkorat, Lasit vuosttaš fáddágilkora!