Table 3.

Relevant research on zeaxanthin bioaccessibility (%) from different food sources assessed through various in vitro digestion methods.

	Food Matrix	Bioaccessibility (%)	Ref.
Plant sources	Boiled yellow-fleshed potato (Solanum tuberosum L.)	55–71	[88]
	Clementine mandarins (Citrus x clementina)		[89]
	pulp	14.1–27.2
	juice	65.9
	Spinach (Spinacia oleracea L.)	6.7	[90]
	Lettuce (Lactuca sativa L.)	5.7
	Sweet corn (Zea mays L.)	54
	Red pepper (Capsicum annuum L.)	48.4
	Orange (Citrus sinensis)	38.9
	Jalapeño peppers (Capsicum annuum L.)		[91]
	brown peppers	87.1
	50% red peppers	59.3
	75% red peppers	47.4
	Pungent Peppers (Capsicum annuum L.)		[92]
	green pepper	75.6
	red pepper	72.9
	Red chili peppers (Capsicum annuum L.)		[93]
	fresh	0–74.5
	frozen	23.9–90
	boiled	0–93.4
	Processed milk- and soy-based fruit beverages		[94]
	whole milk-fruit beverages	30.2–71.2
	skimmed milk-fruit beverages	7.5–35.2
	soy milk-fruit beverages	29.9–100.5
	Honeydew melon (Cucumis melo L.)	50.2	[95]
Animal sources	Egg yolk	91	[81]
Microalgal sources	Arthrospira sp.	4.9	[96]
	Phaeodactylum tricornutum	29	[64]
	Chlorella ellipsoidea
	Untreated	2.6	[62]
	Microfluidized at 5000 psi	7.8
	Microfluidized at 10,000 psi	22
	Microfluidized at 20,000 psi	32.6