NCT01400763

Lutein Bioavailability From Fresh and Dried Beverages

Bioavailability of Lutein From a Lutein-enriched Egg-yolk-beverage and Its Dried Re-suspended Versions.

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 103 (actual)
• Sponsor: Wageningen University · Academic / Other
• Sex: All
• Age: 18 Years – 35 Years
• Healthy volunteers: Accepted

Summary

Macular pigment is composed primarily of the xanthophylls lutein and zeaxanthin, which are members of the carotenoid family. Epidemiological evidence indicates that a higher intake of lutein and zeaxanthin is associated with a lower risk to develop age-related macular degeneration (AMD). The lipid matrix of an egg yolk is an excellent vehicle for the efficient absorption of dietary lutein and it is possible to increase the natural lutein concentration in an egg yolk. A fresh lutein-enriched egg yolk beverage has been produced using these lutein-enriched egg-yolks. However, this beverage has a limited shelf life of maximum three weeks. Drying this fresh beverage extents the shelf live, however, this should be without loosing its functional properties concerning lutein bioavailability. At WUR-FBR two types of drying procedures have been evaluated resulting in two different dried product formulations, which need to be tested. The question is, whether the lutein bioavailability is not affected by different drying procedures.

Conditions

• Macular Pigment

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Fresh lutein-enriched egg-yolk beverage	Fresh lutein-enriched egg-yolk beverage
DIETARY_SUPPLEMENT	Dried-1 lutein-enriched egg-yolk beverage	Dried-1 lutein-enriched egg-yolk beverage
DIETARY_SUPPLEMENT	Dried-2 lutein-enriched egg-yolk beverage	Dried-2 lutein-enriched egg-yolk beverage
DIETARY_SUPPLEMENT	Placebo beverage	Placebo beverage

Timeline

• Start date: 2011-05-01
• Primary completion: 2011-07-01
• Completion: 2011-07-01
• First posted: 2011-07-22
• Last updated: 2011-07-22