Stability and synergistic effect of antioxidative properties of lycopene and other active components

Critical Reviews in Food Science and Nutrition

Volumn 44, Issue 7-8, 2004, Pages 559-573

  Shi, John ^a,e   Qu, Qin ^a   Kakuda, Yukio ^b   Yeung, David ^c   Jiang, Yueming ^d  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

^c Global Nutrition   (Canada)

^d SOUTH CHINA INSTITUTE OF BOTANY   (China)

^e GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CANTHAXANTHIN; CAROTENOIDS; INTESTINE CELLS; LYCOPENE;

ADSORPTION; ANTIOXIDANTS; ASSAYS; CARDIOVASCULAR SYSTEM; DEGRADATION; FOOD PROCESSING; FRUIT JUICES; MICROORGANISMS; MOLECULAR STRUCTURE; OILS AND FATS;

PROTEINS;

ANTIOXIDANT; CAROTENOID; LYCOPENE;

ARTICLE; BIOAVAILABILITY; DRUG POTENTIATION; DRUG STABILITY; FRUIT; HUMAN; VEGETABLE;

ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; CAROTENOIDS; DRUG STABILITY; DRUG SYNERGISM; FRUIT; HUMANS; VEGETABLES;

EID: 17444373134     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408690490931420     Document Type: Article

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