The use of stinging nettles as an ingredient in egg pasta has been evaluated with respect to food enrichment with carotenoids. Bioaccessibility of lutein and β-carotene has been estimated by dynamic simulation of the digestion process, with particular attention to duodenum and colon stages. Higher bioaccessibility for the two carotenoids occurs between 2 and 24 h of colonic fermentation and it is around 35% for lutein and 10% for β-carotene. However, the results reveal that the food matrix has a significant role in carotenoid release during the digestion process. In general, nettle enriched pasta has a lower carotenoid bioaccessibility than dietary supplement at duodenum and after 48 h of colonic fermentation. Nettle capsules release carotenoids with a maximum bioaccessibility at 24 h of colonic fermentation, similarly to non-enriched egg pasta. Nettle enriched egg pasta shows the highest levels for bioaccessibility at a lower colonic fermentation time (i.e., 2 h).

关于富含类胡萝卜素的食物，已经评估了刺荨麻作为鸡蛋面食中的一种成分的用途。叶黄素和β-胡萝卜素的生物可及性已经通过消化过程的动态模拟进行了评估，尤其是十二指肠和结肠阶段。这两种类胡萝卜素的生物可及性较高，发生在结肠发酵的2至24小时之间，叶黄素约为35％，β约为10％-胡萝卜素。但是，结果表明，食物基质在消化过程中对类胡萝卜素的释放具有重要作用。通常，富含荨麻的面食与十二指肠和结肠发酵48小时后的膳食补充剂相比，具有较低的类胡萝卜素生物可及性。荨麻胶囊在结肠发酵24小时后释放出具有最大生物可及性的类胡萝卜素，类似于未浓缩的鸡蛋面食。富含荨麻的鸡蛋面食在较低的结肠发酵时间（即2小时）内显示出最高的生物可及性。