Determination of β-Carotene and Lutein Available from Green Leafy Vegetables by an in Vitro Digestion and Colonic Fermentation Method-Reference-Cited by-同舟云学术

Determination of β-Carotene and Lutein Available from Green Leafy Vegetables by an in Vitro Digestion and Colonic Fermentation Method

Published:2005-03-19 Issue:8 Volume:53 Page:2936-2940
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Serrano José¹,Goñi Isabel¹,Saura-Calixto Fulgencio¹

Affiliation:

1. Universidad Del Valle de Guatemala, Guatemala, Guatemala; Department of Nutrition, Faculty of Pharmacy, Universidad Complutense de Madrid, 28040 Madrid Spain; and Department of Nutrition and Metabolism, Instituto del Frío, CSIC, 28040 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0480142

Reference27 articles.

1. The Role of Carotenoids in Human Health

2. FRUITS AND THE PREVENTION OF LIFESTYLE-RELATED DISEASES

3. Evaluation of free radical scavenging of dietary carotenoids by the stable radical 2,2-diphenyl-1-picrylhydrazyl

4. Lutein and Zeaxanthin and Their Potential Roles in Disease Prevention

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