Enhancing Nutraceutical Bioavailability from Raw and Cooked Vegetables Using Excipient Emulsions: Influence of Lipid Type on Carotenoid Bioaccessibility from Carrots-Reference-Cited by-同舟云学术

Enhancing Nutraceutical Bioavailability from Raw and Cooked Vegetables Using Excipient Emulsions: Influence of Lipid Type on Carotenoid Bioaccessibility from Carrots

Published:2015-12-01 Issue:48 Volume:63 Page:10508-10517
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Ruojie¹,Zhang Zipei¹,Zou Liqiang¹,Xiao Hang¹,Zhang Guodong¹,Decker Eric Andrew¹²,McClements David Julian¹²

Affiliation:

1. Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States

2. Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia

Funder

U.S. Department of Agriculture

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b04691

Reference58 articles.

1. Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: A review

2. Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability

3. Provitamin A Function of Carotenoids: The Conversion of β-Carotene into Vitamin A

4. BIOAVAILABILITY AND BIOCONVERSION OF CAROTENOIDS

5. A Review of Epidemiologic Evidence that Carotenoids Reduce the Risk of Cancer

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