Changes in the carotenoid concentration in human postprandial chylomicron and antioxidant effect in HepG2 caused by differently processed fruit and vegetable soups-Reference-Cited by-同舟云学术

Changes in the carotenoid concentration in human postprandial chylomicron and antioxidant effect in HepG2 caused by differently processed fruit and vegetable soups

Published:2012-07 Issue:1 Volume:133 Page:38-44
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sánchez-Campillo María,Larqué Elvira,González-Silvera Daniel,Martínez-Tomás Rebeca,García-Fernández Manuel,Avilés Francisco,Wellner Anna,Bialek Lucy,Parra Soledad,Alminger Marie,Zamora Salvador,Pérez-Llamas Francisca

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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2. Comprehensive metabolomics to evaluate the impact of industrial processing on the phytochemical composition of vegetable purees;Food Chemistry;2015-02

3. A personal view of nutrition in Spain;NUTR HOSP;2014

4. Daily intake of fruit and vegetable soups processed in different ways increases human serum β-carotene and lycopene concentrations and reduces levels of several oxidative stress markers in healthy subjects;Food Chemistry;2012-09