Daily intake of fruit and vegetable soups processed in different ways increases human serum β-carotene and lycopene concentrations and reduces levels of several oxidative stress markers in healthy subjects

Food Chemistry

Volumn 134, Issue 1, 2012, Pages 127-133

  Martínez Tomás, Rebeca ^a   Pérez Llamas, Francisca ^a   Sánchez Campillo, María ^a   González Silvera, Daniel ^a   Cascales, Ana I ^a   García Fernández, Manuel ^a   López Jiménez, José Á ^a   Navarro, Salvador Zamora ^a   Burgos, María I ^b   López Azorín, Fernando ^b   Wellner, Anna ^c   Plaza, Francisco Avilés ^b   Bialek, Lucy ^d   Alminger, Marie ^c   Larqué, Elvira ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b HOSPITAL UNIVERSITARIO VIRGEN DE LA ARRIXACA   (Spain)

^c CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

^d UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Carotene; Antioxidant effect; Bioavailability; Lycopene

Indexed keywords

ANTIOXIDANT EFFECT; ANTIOXIDANT ENZYME ACTIVITY; BIOAVAILABILITY; CARDIOVASCULAR RISK; DAILY INTAKE; FRUIT AND VEGETABLES; HEALTHY SUBJECTS; HIGH PRESSURE; HOMOCYSTEINES; HOMOGENISATION; HUMAN SERUM; LYCOPENES; NUTRIENT RETENTION; OXIDATIVE STRESS MARKERS;

FRUITS; OXIDATIVE STRESS; VEGETABLES;

BODY FLUIDS;

BETA CAROTENE; HOMOCYSTEINE; LYCOPENE;

ADULT; AMINO ACID BLOOD LEVEL; ARTICLE; BIOAVAILABILITY; CARDIOVASCULAR RISK; CONTROLLED STUDY; ENZYME ACTIVITY; FEMALE; FOOD; FOOD INTAKE; FOOD PROCESSING; FRUIT SOUP; HEAT TREATMENT; HUMAN; MALE; OXIDATIVE STRESS; VEGETABLE SOUP; VITAMIN BLOOD LEVEL;

EID: 84860368763     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.078     Document Type: Article

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