Effects of dietary fat type and emulsification on carotenoid absorption: a randomized crossover trial
CONCLUSIONS: The type and emulsification of dietary fat are both essential to the carotenoid absorption. Findings from this study may provide scientific support for designing excipient emulsions as potential dietary strategies to optimize the absorption of fat-soluble compounds.CLINICAL TRIAL REGISTRY: The present trial was registered at clinicaltrials.gov (NCT04323826), link: https://clinicaltrials.gov/ct2/show/NCT04323826.PMID:36921903 | DOI:10.1016/j.ajcnut.2023.03.011
Source: The American Journal of Clinical Nutrition - Category: Nutrition Authors: Yuanhang Yao Zimin Yang Baoer Yin Hongyi Manfred Goh Darel Wee Kiat Toh Jung Eun Kim Source Type: research
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