Abstract
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 language | English |
|---|---|
| Pages (from-to) | 903-909 |
| Journal | International Journal of Food Sciences and Nutrition |
| Volume | 65 |
| Issue number | 7 |
| DOIs | |
| Publication status | Published - 2014 |
Keywords
- density-lipoprotein cholesterol
- macular pigment density
- age-related maculopathy
- zeaxanthin concentrations
- serum concentrations
- dietary-cholesterol
- optical-density
- clinical-trial
- beta-carotene
- eye disease
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Bunger, M., Quataert, M. C. J., Kamps, L. M., Versloot, P., Hulshof, P. J. M., Togtema, K. A., van Amerongen, A., & Mensink, M. R. (2014). Bioavailability of lutein from a lutein-enriched egg-yolk beverage and its dried re-suspended versions. International Journal of Food Sciences and Nutrition, 65(7), 903-909. https://doi.org/10.3109/09637486.2014.937798