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...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	El-Sayed M. Abdel-Aal, Iwona Rabalski, Christine Carey, Tamer H. Gamel
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2023-03-01
Sarja:	Foods
Aiheet:	hairless canary seed carotenoids phenolic acids in vitro bioavailability baked products digesta cleanup
Linkit:	https://www.mdpi.com/2304-8158/12/6/1307
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!