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TL;DR
The results showed these compounds were bioaccessible and had potential for absorption in the small intestine, but direct cellular uptake was low.
Foods · 4 authors, 1 centre
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The results showed these compounds were bioaccessible and had potential for absorption in the small intestine, but direct cellular uptake was low.
Researchers evaluated the in vitro bioaccessibility and cellular uptake of lutein, zeaxanthin, and ferulic acid from muffins and breads formulated with hairless canary seed, wheat, and corn. The study employed a simulated gastrointestinal digestion model followed by a Caco-2 cell monolayer model to estimate intestinal absorption. Intestinal digests required cleanup with a C18 column and inhibitor to prevent damage to Caco-2 cells, a step noted as not physiologically representative. The central finding was that lutein, zeaxanthin, and ferulic acid were bioaccessible from the products and showed high potential absorption, but actual cellular uptake by the Caco-2 monolayer was low, especially for bread products. The authors suggest these products could boost daily intake of these bioactive compounds but note the model's limitations and the need for enrichment.