In vitro bioavailability of chlorophyll pigments from edible seaweeds
For the first time, the uptake of chlorophyll pigments from the main edible seaweeds (Nori, Sea Lettuce and Wakame) has been investigated. During the micellarisation process, dephytylated chlorophylls were favoured over phytylated chlorophylls (a and c series were favoured over b series and oxidised...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-02-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617307508 |