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Egg-Yolk Sphingomyelin and Phosphatidylcholine Attenuate Cholesterol Absorption in Caco-2 Cells

Fang Yang1,2, Guoxun Chen3, Meihu Ma1

  • 1National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.

Lipids
|March 24, 2018
PubMed

Keywords:
Caco-2 monolayer transportEgg-yolk phospholipidsIntestinal cholesterol absorptionNPC1L1Physicochemical properties

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