Cell-Based Assay To Quantify the Antioxidant Effect of Food-Derived Carotenoids Enriched in Postprandial Human Chylomicrons-Reference-Cited by-同舟云学术

Cell-Based Assay To Quantify the Antioxidant Effect of Food-Derived Carotenoids Enriched in Postprandial Human Chylomicrons

Published:2010-10-06 Issue:20 Volume:58 Page:10864-10868
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sánchez-Campillo María¹,Pérez-Llamas Francisca¹,González-Silvera Daniel¹,Martínez-Tomás Rebeca¹,Burgos M. Isabel²,Wellner Anna³,Avilés Francisco²,Parra Soledad²,Bialek Lucy⁴,Alminger Marie³,Larqué Elvira¹

Affiliation:

1. Physiology Department, Faculty of Biology, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain

2. Servicio de Análisis Clínicos, Hospital Virgen de la Arrixaca, Carretera Madrid-Cartagena, Km 7, 30120 Murcia, Spain

3. Department of Chemical and Biological Engineering Food Science, Chalmers University of Technology, 41296 Göteborg, Sweden

4. Unilever Discover Research and Development, Unilever Food and Health Research Institute, 3133 Vlaardingen, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf102627g

Reference34 articles.

1. Mediterranean Diet and Survival Among Patients With Coronary Heart Disease in Greece

2. Participation of Lycopene and Beta-Carotene in Carcinogenesis: Defenders, Aggressors, or Passive Bystanders?

3. Challenges to understanding and measuring carotenoid bioavailability

4. Bioavailability of carotenoids in human subjects

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1. Detection of Key Factors Affecting Lycopene in Vitro Accessibility;Journal of Agricultural and Food Chemistry;2013-04-16

2. Proteínas y péptidos biológicamente activos con potencial nutracéutico;Bioactividad de péptidos derivados de proteínas alimentarias;2013-04-01

3. Changes in the carotenoid concentration in human postprandial chylomicron and antioxidant effect in HepG2 caused by differently processed fruit and vegetable soups;Food Chemistry;2012-07

4. Structural design of natural plant-based foods to promote nutritional quality;Trends in Food Science & Technology;2012-03