In vitro investigation of the bioaccessibility of carotenoids from raw, frozen and boiled red chili peppers (Capsicum annuum)

European Journal of Nutrition

Volumn 53, Issue 2, 2014, Pages 501-510

  Pugliese, Alessandro ^a,b   O'Callaghan, Yvonne ^b   Tundis, Rosa ^a   Galvin, Karen ^b   Menichini, Francesco ^a   O'Brien, Nora ^b   Loizzo, Monica Rosa ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Digestion; Domestic processing; HPLC; Phytochemicals; Vegetables

Indexed keywords

ANTHERAXANTIN; BETA CAROTENE; BETA CRYPTOXANTHIN; CAPSANTHIN; CAROTENOID; NEOXANTHIN; UNCLASSIFIED DRUG; VIOLAXANTHIN; XANTHOPHYLL; ZEAXANTHIN;

ARTICLE; BIOAVAILABILITY; CAPSICUM ANNUUM; CULTIVAR; FOOD FREEZING; FOOD PROCESSING; FOOD STORAGE; FREEZING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; IN VITRO STUDY; MICELLE; RAW FOOD; SAPONIFICATION;

CAPSICUM ANNUUM; CAPSICUM FRUTESCENS;

BETA CAROTENE; BIOLOGICAL AVAILABILITY; CAPSICUM; CAROTENOIDS; DIGESTION; FOOD HANDLING; FREEZING; HOT TEMPERATURE; SPECIES SPECIFICITY; XANTHOPHYLLS;

EID: 84896734330     PISSN: 14366207     EISSN: 14366215     Source Type: Journal    
DOI: 10.1007/s00394-013-0555-1     Document Type: Article

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