Carotenoid Absorption in Humans Consuming Tomato Sauces Obtained from Tangerine or High-β-Carotene Varieties of Tomatoes-Reference-Cited by-同舟云学术

Carotenoid Absorption in Humans Consuming Tomato Sauces Obtained from Tangerine or High-β-Carotene Varieties of Tomatoes

Published:2007-01-23 Issue:4 Volume:55 Page:1597-1603
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Unlu Nuray Z.¹,Bohn Torsten¹,Francis David¹,Clinton Steven K.¹,Schwartz Steven J.¹

Affiliation:

1. Department of Food Science and Technology, 2015 Fyffe Road, Department of Horticulture and Crop Science, 2021 Coffey Road, and Division of Hematology and Medical Oncology, Department of Internal Medicine, The Ohio State University, 320 West 10th Avenue, Columbus, Ohio 43210

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf062337b

Reference40 articles.

1. The Tomato As a Functional Food

2. Lutein: A Valuable Ingredient of Fruit and Vegetables

3. Absorption of lycopene from single or daily portions of raw and processed tomato

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