Effect of an Emulsified Formulation on Vegetable Carotenoid Bioaccessibility
Author:
Affiliation:
1. Institute of Food Research, National Agriculture and Food Research Organization
2. R&D Division, Kewpie Corporation
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/71/1/71_ess21265/_pdf
Reference19 articles.
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3. 3) Nagao, A.; Kotake-Nara, E.; Hase, M. Effects of fats and oils on the bioaccessibility of carotenoids and vitamin E in vegetables. Biosci. Biotechnol. Biochem. 77, 1055-1060 (2013).
4. 4) Dawilai, S.; Muangnoi, C.; Praengamthanachoti, P.; Tuntipopipat, S. Anti-inflammatory activity of bioaccessible fraction from Eryngium foetidum leaves. Biomed. Res. Int. 2013, 958567 (2013).
5. 5) Rodrigues, D.B.; Mariutti, L.R.; Mercadante, A.Z. An in vitro digestion method adapted for carotenoids and carotenoid esters: moving forward towards standardization. Food Funct. 7, 4992-5001 (2016).
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