Epimerisation of lutein to 3′-epilutein in processed foods

被引：20

作者：

Deli, J

Moln r, P

Osz, E

Tóth, G

Zsila, F

机构：

[1] Univ Pecs, Sch Med, Dept Biochem & Med Chem, H-7601 Pecs, Hungary

[2] Chem Res Ctr, Inst Chem, Dept Mol Pharmacol, H-1525 Budapest, Hungary

来源：

BIOORGANIC & MEDICINAL CHEMISTRY LETTERS | 2004年 / 14卷 / 04期

关键词：

lutein; epimerisation; carotenoid; food;

D O I：

10.1016/j.bmcl.2003.12.012

中图分类号：

R914 [药物化学];

学科分类号：

100701 [药物化学];

摘要：

Lutein can convert to 3'-epilutein and anhydrolutein I in acidic medium as well as during different cooking methods. To our knowledge, this is the first demonstration of the epimerisation and dehydration of lutein in native samples. During different cooking processes the lutein content of the processed vegetables and fruits dramatically decreases, thus the bioavailability of processed plant food may also decrease. The occurrence of 3'-epilutein in processed food may be important regarding the application of synthetic lutein as food additive. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：925 / 928

页数：4

共 13 条

[1]

SEARCH FOR THE PRESENCE IN EGG-YOLK, IN FLOWERS OF CALTHA-PALUSTRIS AND IN AUTUMN LEAVES OF 3'-EPILUTEIN (=(3R,3'S,6'R)-BETA,EPSILON-CAROTENE-3,3'-DIOL) AND 3',O-DIDEHYDROLUTEIN (=(3R,6'R)-3-HYDROXY-BETA,EPSILON-CAROTENE-3'-ONE) [J].