QuoteReplyTopic: Lutein appears to be sensitive Posted: October 25 2010 at 2:06am
Lutein appears to be sensitive to cooking and storage. Prolonged
cooking of green, leafy vegetables is suggested to reduce their lutein
content. The concentration of lutein found in roasted barley that has
been water extracted was shown to decrease as roasting temperature
increased. Additionally, the lutein content of wheat seeds has been
found to decline with longer storage times.
There is minimal research specifically focusing upon the effects of cooking, storage or processing upon zeaxanthin.
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