Effects of different processed tomatoes on carotenoid release and microbiota composition during <i>in vitro</i> gastrointestinal digestion and colonic fermentation-Reference-Cited by-同舟云学术

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Effects of different processed tomatoes on carotenoid release and microbiota composition during in vitro gastrointestinal digestion and colonic fermentation

Published:2023 Issue:22 Volume:14 Page:10177-10187
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wu Xinyi¹,Zhu Changan¹,Zhang Min¹,Wang Shuwen¹,Yu Jingquan¹²,Tian Jinhu³,Hu Zhangjian¹²^ORCID

Affiliation:

1. Department of Horticulture, Zhejiang University, Hangzhou, 310058, China

2. Hainan Institute, Zhejiang University, Sanya 572000, China

3. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China

Abstract

Carotenoids in tomatoes confer significant health benefits to humans but with the disadvantage of the carotenoids from raw tomatoes not being easily absorbed for utilization.

Funder

Zhejiang University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO02849F

Reference42 articles.

1. Determination of the Influence of Variety and Level of Maturity on the Content and Development of Carotenoids in Tomatoes

2. Carotenoid Metabolism in Plants

4. Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans

5. Lycopene in human health

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