In Vitro Accessibility and Intake of ?-Carotene From Cooked Green Leafy Vegetables and Their Estimated Contribution to Vitamin A Requirements
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11130-004-4305-7.pdf
Reference29 articles.
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3. Brown ED, Micozzi MS, Craft NE, Bieri J, Beecher G, Edwards BK, Rose A, Taylor PR, Smith JC, Jr (1989) Plasma carotenoids in normal men after a single ingestion of vegetables or purified ?-carotene. Am J Clin Nutr 49: 1258?1265.
4. Micozzi MS, Brown ED, Edwards BK, Bieri JG, Taylor PR, Khachick F, Beecher GR, Smith JC, Jr (1992) Plasma carotenoid response to chronic intake of selected foods and ?-carotene supplements in men. Am J Clin Nutr 55: 1120?1125.
5. de Pee S, West CE, Muhilal, Karyadi D, Hautvast J (1995) Lack of improvement in vitamin A status with increased consumption of dark-green leafy vegetables. Lancet 346: 75?81.
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