Bioavailability of lutein from a lutein-enriched egg-yolk beverage and its dried re-suspended versions

M. Bunger, M.C.J. Quataert, L.M. Kamps, P. Versloot, P.J.M. Hulshof, K.A. Togtema, A. van Amerongen, M.R. Mensink

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6 Citations (Scopus)


Drying a fresh lutein-enriched egg-yolk beverage would extend its shelf life, however, functional properties should not be affected. It was investigated whether consumption of a dried beverage containing lutein-enriched egg-yolk significantly increases serum lutein. One-hundred healthy young subjects participated in this 6-weeks randomized controlled study. Subjects consumed either a “plain” control beverage (n¿=¿26), a fresh lutein-enriched egg-yolk beverage (n¿=¿25), a dried version of this beverage (n¿=¿25), or a beverage composed of the dried individual components of the drink (n¿=¿24). The fresh and both dried versions of the lutein-enriched egg-yolk beverage were able to increase serum lutein levels after 6 weeks of consumption (lutein change: -38¿±¿47¿nmol/L, +304¿±¿113¿nmol/L, +148¿±¿79¿nmol/L and +178¿±¿83¿nmol/L for control, fresh, dried and combined dried group respectively; p¿
Original languageEnglish
Pages (from-to)903-909
JournalInternational Journal of Food Sciences and Nutrition
Issue number7
Publication statusPublished - 2014


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