| 摘要 |
Disclosed herein is a method for increasing the efficiency of the absorption of xanthophylls from a food product in the gastro-intestinal tract wherein the food product is to be eaten by a human or an animal, and wherein the food product comprises a mixture of an aqueous dispersion and said xanthophylls contained in egg yolk, wherein the egg yolk and the aqueous dispersion are present in the food product in a ratio between 1:2 respectively and 1:7 respectively, or a dried equivalent thereof; and wherein the food product affords high biological availability of said xanthophylls once eaten. Also disclosed is the use of a composition comprising a mixture of an aqueous dispersion and xanthophylls contained in egg yolk, wherein the egg yolk and the aqueous dispersion (preferably the aqueous dispersion is selected from the group consisting of skimmed milk, semi-skimmed milk, buttermilk fermented milk, such as yoghurt, soy drink, soy milk, fermented soy milk, fruit juices, fruit purees, syrups, vegetable juices and vegetable purees) are present in a ratio of 1:2 to 1:7 respectively, or the dried equivalent thereof, in the manufacture of a medicament for the treatment of atherosclerosis, cataract, to reduce the incidence and/or severity of age-related macular degeneration and/or for improving skin health. |
