Cooking Enhances but the Degree of Ripeness Does Not Affect Provitamin A Carotenoid Bioavailability from Bananas in Mongolian Gerbils-Reference-Cited by-同舟云学术

Cooking Enhances but the Degree of Ripeness Does Not Affect Provitamin A Carotenoid Bioavailability from Bananas in Mongolian Gerbils

Published:2012-10-24 Issue:12 Volume:142 Page:2097-2104
ISSN:1541-6100
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Bresnahan Kara A.¹,Arscott Sara A.¹,Khanna Harjeet²,Arinaitwe Geofrey³,Dale James²,Tushemereirwe Wilberforce³,Mondloch Stephanie¹,Tanumihardjo Jacob P.¹,De Moura Fabiana F.⁴,Tanumihardjo Sherry A.¹

Affiliation:

1. Interdepartmental Graduate Program in Nutritional Sciences, University of Wisconsin, Madison, WI

2. Centre for Tropical Crops and Biocommodities, Science and Engineering Faculty, Queensland University of Technology, Brisbane, Queensland, Australia

3. National Agriculture Research Laboratories, National Agricultural Research Organization, Kawanda, Kampala, Uganda

4. HarvestPlus, c/o International Food Policy Research Institute, Washington, DC

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/142/12/2097/23947968/2097.pdf

Reference43 articles.

1. Global prevalence of vitamin A deficiency;WHO,1995

2. Provitamin A carotenoid bioavailability: what really matters?;Tanumihardjo;Int J Vitam Nutr Res.,2010

3. Banana weevil: ecology pest status and prospects for integrated control with emphasis on East Africa;Frison,1998

4. Food-based approaches for ensuring adequate vitamin A nutrition;Tanumihardjo;Compr Rev Food Sci Food Safety.,2008

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