Egg yolk is a rich source of carotenoids especially lutein and zeaxanthin which are associated with reduced risk of age-related macular degeneration. Consumption of eggs has been showed to increase plasma lutein and zeaxanthin concentrations. Absorption and bioavailability of dietary carotenoids are affected by the type of food matrix and food processing. The bioavailability of carotenoids in egg is higher than their supplements or vegetation sources, due mainly to the fat content of the egg yolk. Previous study also showed that plasma lutein concentration was significantly higher fed in a high fat meal than low fat meal. Our recent study suggested that domestic cooking reduced 8% to 18% of total carotenoids, accompanying  an increased amounts of Z-isomers in cooked egg yolk. Intestinal model TIM was used to simulate gastrointestinal digestion and absorption. Both lutein and zeaxanthin were stable during the digestion with higher recovery rates around 88-90%. The bioavailability of carotenoids among differently cooked egg yolks were different with the boiled yolk showed the highest value. Remarkably, no trans-cis isomerization was observed during the digestion. Egg yolk is a good matrix for delivery of lutein and zeaxanthnin for prevention of age-related macular degeneration.

Review on the stability and bioavailability of carotenoids in egg yolk

248th National Meeting (2014)

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