Stinging nettle (Urtica dioica L.) as a functional food additive in egg pasta: Enrichment and bioaccessibility of Lutein and β-carotene

Stinging nettle (Urtica dioica L.) as a functional food additive in egg pasta: Enrichment and bioaccessibility of Lutein and β-carotene

The use of stinging nettles as an ingredient in egg pasta has been evaluated with respect to food enrichment with carotenoids. Bioaccessibility of lutein and β-carotene has been estimated by dynamic simulation of the digestion process, with particular attention to duodenum and colon stages. Higher b...

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Bibliographic Details
Main Authors: Nicola Marchetti, Gianpiero Bonetti, Vincenzo Brandolini, Alberto Cavazzini, Annalisa Maietti, Giuseppe Meca, Jordi Mañes
Format: Article
Language:English
Published: Elsevier 2018-08-01
Series:Journal of Functional Foods
Subjects:
Lutein
β-Carotene
Stinging nettle
Carotenoid-enriched food
Bioaccessibility
HPLC-UV/Vis-APCI-MS/MS
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464618302792

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