Effects of fats and oils on the bioaccessibility of carotenoids and vitamin e in vegetables

Bioscience, Biotechnology and Biochemistry

Volumn 77, Issue 5, 2013, Pages 1055-1060

  Nagao, Akihiko ^a   Kotake Nara, Eiichi ^a   Hase, Megumi ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Tocopherol; Carotene; Bioaccessibility; Carotenoid; Lutein

Indexed keywords

AQUEOUS MICELLES; BIOACCESSIBILITY; CAROTENOID; FREE FATTY ACID; LUTEIN; MONOACYLGLYCEROL; SIMULATED DIGESTION; TRIACYLGLYCEROLS;

BIOCHEMISTRY; GLYCEROL; HYDROPHOBICITY; MICELLES; PIGMENTS; SOLUBILITY; VEGETABLES;

OILS AND FATS;

ALPHA TOCOPHEROL; CAROTENOID; EDIBLE OIL; FATTY ACID; TRIACYLGLYCEROL; XANTHOPHYLL;

ARTICLE; BIOAVAILABILITY; CHEMISTRY; HUMAN; VEGETABLE;

ALPHA-TOCOPHEROL; BIOLOGICAL AVAILABILITY; CAROTENOIDS; DIETARY FATS, UNSATURATED; FATTY ACIDS; HUMANS; LUTEIN; TRIGLYCERIDES; VEGETABLES; VITAMIN E;

SPINACIA OLERACEA;

EID: 84878683047     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.130025     Document Type: Article

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