Biofortified orange maize enhances β-Cryptoxanthin concentrations in egg yolks of laying hens better than tangerine peel fortificant

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 49, 2014, Pages 11892-11900

  Heying, Emily K ^a   Tanumihardjo, Jacob P ^a   Vasic, Vedran ^a   Cook, Mark ^a,b   Palacios Rojas, Natalia ^c   Tanumihardjo, Sherry A ^a  

^a Interdepartmental Graduate Program in Nutritional Sciences Department of Nutritional Sciences   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

^c INTERNATIONAL MAIZE AND WHEAT IMPROVEMENT CENTER CIMMYT   (Mexico)

Author keywords

biofortification; chicken liver; chickens; functional food; retinol; xanthophyll; zeaxanthin

Indexed keywords

ANIMALS; COLOR; PIGMENTS; PLANTS (BOTANY);

BIOFORTIFICATION; CHICKEN LIVER; CHICKENS; FUNCTIONAL FOODS; RETINOL; XANTHOPHYLL; ZEAXANTHIN;

CITRUS FRUITS;

CITRUS RETICULATA; GALLUS GALLUS; ZEA MAYS;

CRYPTOXANTHIN;

ANALYSIS; ANIMAL; ANIMAL FOOD; BIOSYNTHESIS; CHEMISTRY; CHICKEN; CITRUS; COLOR; COMPARATIVE STUDY; DIET SUPPLEMENTATION; EGG YOLK; FEMALE; MAIZE; METABOLISM; SKIN;

ANIMAL FEED; ANIMALS; CHICKENS; CITRUS; COLOR; CRYPTOXANTHINS; EGG YOLK; FEMALE; FOOD, FORTIFIED; SKIN; ZEA MAYS;

EID: 84916631308     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5037195     Document Type: Article

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