Cooking enhances but the degree of ripeness does not affect provitamin a carotenoid bioavailability from bananas in Mongolian gerbils

Journal of Nutrition

Volumn 142, Issue 12, 2012, Pages 2097-2104

  Bresnahan, Kara A ^a   Arscott, Sara A ^a   Khanna, Harjeet ^b   Arinaitwe, Geofrey ^c   Dale, James ^b   Tushemereirwe, Wilberforce ^c   Mondloch, Stephanie ^a   Tanumihardjo, Jacob P ^a   De Moura, Fabiana F ^d   Tanumihardjo, Sherry A ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b QUEENSLAND UNIVERSITY OF TECHNOLOGY   (Australia)

^c National Agricultural Research Organization   (Uganda)

^d INTERNATIONAL FOOD POLICY RESEARCH INSTITUTE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA CAROTENE; BETA CAROTENE; RETINOL;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; BANANA; BIOAVAILABILITY; BODY WEIGHT; CONTROLLED STUDY; COOKED FOOD; COOKING; FOOD INTAKE; GERBIL; LIVER; MALE; NONHUMAN; NUTRIENT CONCENTRATION; RAW FOOD; RETINOL DEFICIENCY; VITAMIN METABOLISM;

ANIMALS; BIOLOGICAL AVAILABILITY; BODY WEIGHT; CAROTENOIDS; COOKING; FOOD, FORTIFIED; GERBILLINAE; LIVER; MALE; MUSA; VITAMIN A;

GERBILLINAE; MERIONES UNGUICULATUS;

EID: 84872139889     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.3945/jn.112.167544     Document Type: Article

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