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

Meike BungerDivision of Human Nutrition, Wageningen University WageningenThe Netherlands;Food & Biobased Research, Wageningen University and Research Centre WageningenThe Netherlands

Miriam QuataertFood & Biobased Research, Wageningen University and Research Centre WageningenThe Netherlands

Lisette KampsDivision of Human Nutrition, Wageningen University WageningenThe Netherlands

Pieter VerslootDivision of Human Nutrition, Wageningen University WageningenThe Netherlands

Paul J. M. HulshofDivision of Human Nutrition, Wageningen University WageningenThe Netherlands

Arnoud TogtemaFood & Biobased Research, Wageningen University and Research Centre WageningenThe Netherlands

Aart van AmerongenFood & Biobased Research, Wageningen University and Research Centre WageningenThe Netherlands

Marco MensinkDivision of Human Nutrition, Wageningen University WageningenThe NetherlandsCorrespondence[email protected]

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Hanyi Shi, Xuejuan Deng, Xiaoyu Ji, Ning Liu & Huiyi Cai. (2023) Sources, dynamics in vivo, and application of astaxanthin and lutein in laying hens: A review. Animal Nutrition 13, pages 324-333.
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Tanya Luva Swer, Macdonald Ropmay, P. Mariadon Shanlang Pathaw, Ribhahun Khonglah, Chinglen Leishangthem & Charis K. Ripnar. 2022. Handbook of Food Bioactive Ingredients. Handbook of Food Bioactive Ingredients 1 23 .

Ghada A. Soliman. 2022. Cholesterol. Cholesterol 371 402 .

Linda H Münger, Mar Garcia-Aloy, Rosa Vázquez-Fresno, Doreen Gille, Albert Remus R Rosana, Anna Passerini, María-Trinidad Soria-Florido, Grégory Pimentel, Tanvir Sajed, David S Wishart, Cristina Andres Lacueva, Guy Vergères & Giulia Praticò. (2018) Biomarker of food intake for assessing the consumption of dairy and egg products. Genes & Nutrition 13:1.
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Dominique Turck, Jean‐Louis Bresson, Barbara Burlingame, Tara Dean, Susan Fairweather‐Tait, Marina Heinonen, Karen Ildico Hirsch‐Ernst, Inge Mangelsdorf, Harry J McArdle, Androniki Naska, Monika Neuhäuser‐Berthold, Grażyna Nowicka, Kristina Pentieva, Yolanda Sanz, Anders Sjödin, Martin Stern, Daniel Tomé, Henk Van Loveren, Marco Vinceti, Peter Willatts, Ambroise Martin, Sean (J.J.) Strain & Alfonso Siani. (2018) NWT‐02, a fixed combination of lutein, zeaxanthin and docosahexaenoic acid in egg yolk and reduction of the loss of vision: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006. EFSA Journal 16:1.
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N R W Geiker, M Lytken Larsen, J Dyerberg, S Stender & A Astrup. (2017) Egg consumption, cardiovascular diseases and type 2 diabetes. European Journal of Clinical Nutrition 72:1, pages 44-56.
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David Kelly, John M. Nolan, Alan N. Howard, Jim Stack, Kwadwo O. Akuffo, Rachel Moran, David I. Thurnham, Jessica Dennison, Katherine A. Meagher & Stephen Beatty. (2017) Serum and macular response to carotenoid-enriched egg supplementation in human subjects: the Egg Xanthophyll Intervention clinical Trial (EXIT). British Journal of Nutrition 117:1, pages 108-123.
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Bioavailability of lutein from a lutein-enriched egg-yolk beverage and its dried re-suspended versions

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

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