Lutein is a carotenoid found in numerous organisms, from bacteria to algae, yeast and plants. The biological importance of this pigment arose from several studies that demonstrated its antioxidant potential, playing a significant role in the prevention of age-related macular degeneration and other diseases such as cancer. Lutein is also essential in the development of the infant brain and must be consumed in sufficient quantities to reap its health benefits. The biologically effective dose of lutein is difficult to achieve due to its low bioaccessibility and bioavailability in food sources. These factors are differentially affected by the properties of the food matrix, processing and the presence of other dietary components. The aim of this literature review was to explore the stability studies and bioavailability of lutein through modifications and variations associated with food technological processes.
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https://www.sciencedirect.com/science/article/pii/S1756464619306954?via%3Dihub