相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Can Diet Supplements of Macular Pigment of Lutein, Zeaxanthin, and Meso-zeaxanthin Affect Cognition?
Hongwei Wang et al.
JOURNAL OF ALZHEIMERS DISEASE (2022)
Long-term Outcomes of Adding Lutein/Zeaxanthin and ω-3 Fatty Acids to the AREDS Supplements on Age-Related Macular Degeneration Progression AREDS2 Report 28
Emily Y. Chew et al.
JAMA OPHTHALMOLOGY (2022)
Enrichment of health-promoting lutein and zeaxanthin in tomato fruit through metabolic engineering
Yanjun Wu et al.
SYNTHETIC AND SYSTEMS BIOTECHNOLOGY (2022)
Carotenoid Content and Bioaccessibility in Commercial Maize Hybrids
Dora Zurak et al.
AGRICULTURE-BASEL (2021)
Infrared heating induced improvement of certain phytobioactives, their bioaccessible contents and bioaccessibility in maize
Ashrafi Hossain et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Using black soldier fly larvae reared on fruits and vegetables waste as a sustainable dietary source of provitamin a carotenoids
Patrick Borel et al.
FOOD CHEMISTRY (2021)
Development of zeaxanthin-rich tomato fruit through genetic manipulations of carotenoid biosynthesis
Uri Karniel et al.
PLANT BIOTECHNOLOGY JOURNAL (2020)
Host-related factors explaining interindividual variability of carotenoid bioavailability and tissue concentrations in humans
Torsten Bohn et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2017)
Overview of carotenoid bioavailability determinants: From dietary factors to host genetic variations
Charles Desmarchelier et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Pinoresinol of olive oil decreases vitamin D intestinal absorption
Aurelie Goncalves et al.
FOOD CHEMISTRY (2016)
Role of structural barriers for carotenoid bioaccessibility upon high pressure homogenization
Paola Palmero et al.
FOOD CHEMISTRY (2016)
A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes
Adriana D. T. Fabbrin et al.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2016)
Zeaxanthin biofortification of sweet-corn and factors affecting zeaxanthin accumulation and colour change
Tim J. O'Hare et al.
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2015)
Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems
Paola Palmero et al.
FOOD CHEMISTRY (2013)
The distribution and relative hydrolysis of tocopheryl acetate in the different matrices coexisting in the lumen of the small intestine during digestion could explain its low bioavailability
Charles Desmarchelier et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2013)
Lutein and zeaxanthin intake and the risk of age-related macular degeneration: a systematic review and meta-analysis
Le Ma et al.
BRITISH JOURNAL OF NUTRITION (2012)
Screening of vegetables and fruits from Panama for rich sources of lutein and zeaxanthin
Enrique Murillo et al.
FOOD CHEMISTRY (2010)
Xanthophyll (lutein, zeaxanthin) content in fruits, vegetables and corn and egg products
Alisa Perry et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2009)
Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans
Giuseppe Maiani et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2009)
Differential effect of dietary antioxidant classes (carotenoids, polyphenols, vitamins C and E) on lutein absorption
Emmanuelle Reboul et al.
BRITISH JOURNAL OF NUTRITION (2007)
Bioaccessibility of carotenoids and vitamin E from their main dietary sources
Emmanuelle Reboul et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Hydrolysis of zeaxanthin esters by carboxyl ester lipase during digestion facilitates micellarization and uptake of the xanthophyll by Caco-2 human intestinal cells
C Chitchumroonchokcai et al.
JOURNAL OF NUTRITION (2006)
Comparison of carotenoid content in fresh, frozen and canned corn
CE Scott et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2005)
Lutein transport by Caco-2 TC-7 cells occurs partly by a facilitated process involving the scavenger receptor class B type I (SR-BI)
E Reboul et al.
BIOCHEMICAL JOURNAL (2005)
Lutein bioavailability is higher from lutein-enriched eggs than from supplements and spinach in men
HY Chung et al.
JOURNAL OF NUTRITION (2004)
Assessment of carotenoid bioavailability of whole foods using a Caco-2 cell culture model coupled with an in vitro digestion
CS Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Comparison of plasma responses in human subjects after the ingestion of 3R,3R′-zeaxanthin dipalmitate from wolfberry (Lycium barbarum) and non-esterified 3R,3R′-zeaxanthin using chiral high-performance liquid chromatography
DE Breithaupt et al.
BRITISH JOURNAL OF NUTRITION (2004)
Carotenoid composition of cooked green vegetables from restaurants
MC de Sá et al.
FOOD CHEMISTRY (2003)
Identification and quantification of zeaxanthin esters in plants using liquid chromatography-mass spectrometry
P Weller et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Distribution of lutein, zeaxanthin, and related geometrical isomers in fruit, vegetables, wheat, and pasta products
JM Humphries et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Identification and quantitation of carotenoids and their metabolites in the tissues of the human eye
PS Bernstein et al.
EXPERIMENTAL EYE RESEARCH (2001)
分享论文
