Xanthophyll carotenoids are more bioaccessible from fruits than dark green vegetables

Nutrition Research

Volumn 27, Issue 5, 2007, Pages 258-264

  O'Connell, Orla F ^a   Ryan, Lisa ^a   O'Brien, Nora M ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Bioaccessibility; Carotenoids; Digestion; Fruits; In vitro; Vegetables

Indexed keywords

BETA CAROTENE; BETA CRYPTOXANTHIN; CAROTENOID; LYCOPENE; XANTHOPHYLL; ZEAXANTHIN;

ARTICLE; BIOAVAILABILITY; BROCCOLI; FOOD ANALYSIS; FOOD COMPOSITION; FRUIT; GASTROINTESTINAL ABSORPTION; GRAPEFRUIT; KIWIFRUIT; MELON; MICELLE; ORANGE (FRUIT); PEPPER; PRIORITY JOURNAL; SPINACH; SWEET POTATO; ULTRACENTRIFUGATION; VEGETABLE;

BRASSICA OLERACEA VAR. ITALICA; CAPSICUM ANNUUM VAR. ANNUUM; CITRUS X PARADISI; CUCUMIS MELO VAR. INODORUS; IPOMOEA BATATAS; SPINACIA OLERACEA;

EID: 34248577750     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nutres.2007.04.002     Document Type: Article

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