In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck]-Reference-Cited by-同舟云学术

In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck]

Published:2015-01-08 Issue:2 Volume:63 Page:578-587
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Aschoff Julian K.¹,Kaufmann Sabrina¹,Kalkan Onur¹,Neidhart Sybille¹,Carle Reinhold¹²,Schweiggert Ralf M.¹

Affiliation:

1. Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Hohenheim University, Garbenstraße 25, 70599 Stuttgart, Germany

2. King Abdulaziz University, Faculty of Science, Biological Science Department, P.O. Box 80257, Jeddah 21589, Saudi Arabia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf505297t

Reference52 articles.

1. Long-term orange juice consumption is associated with low LDL-cholesterol and apolipoprotein B in normal and moderately hypercholesterolemic subjects

2. Drinking Orange Juice Increases Total Antioxidant Status and Decreases Lipid Peroxidation in Adults

3. Orange juice neutralizes the proinflammatory effect of a high-fat, high-carbohydrate meal and prevents endotoxin increase and Toll-like receptor expression

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