Greater bioavailability of xanthophylls compared to carotenes from orange juice (high-pressure processed, pulsed electric field treated, low-temperature pasteurised, and freshly squeezed) in a crossover study in healthy individuals-Reference-Cited by-同舟云学术

Greater bioavailability of xanthophylls compared to carotenes from orange juice (high-pressure processed, pulsed electric field treated, low-temperature pasteurised, and freshly squeezed) in a crossover study in healthy individuals

Published:2022-03 Issue: Volume:371 Page:130821
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Olmedilla-Alonso Begoña^ORCID,Granado-Lorencio Fernando^ORCID,de Ancos Begoña^ORCID,Sánchez-Moreno Concepción^ORCID,Martín-Belloso Olga^ORCID,Blanco Inmaculada,Herrero-Barbudo Carmen,Elez-Martínez Pedro^ORCID,Plaza Lucía^ORCID,Cano M. Pilar^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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3. β-Cryptoxanthin and α-carotene-rich foods have greater apparent bioavailability than β-carotene-rich foods in Western diets;Burri;British Journal of Nutrition,2011

4. Absorption, metabolism, and functions of β-cryptoxanthin;Burri;Nutrition Reviews,2016

5. Nutritional Composition of Orange Juice: A Comparative Study between French Commercial and Home-Made Juices;Chanson-Rolle;Food and Nutrition Science,2016

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