Comparison of Content and In vitro Bioaccessibility of Provitamin A Carotenoids in Home Cooked and Commercially Processed Orange Fleshed Sweet Potato (Ipomea batatas Lam)

Plant Foods for Human Nutrition

Volumn 70, Issue 1, 2015, Pages 1-8

  Berni, Paulo ^a   Chitchumroonchokchai, Chureeporn ^b   Canniatti Brazaca, Solange G ^a   De Moura, Fabiana F ^c   Failla, Mark L ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b OHIO STATE UNIVERSITY   (United States)

^c INTERNATIONAL FOOD POLICY RESEARCH INSTITUTE   (United States)

Author keywords

Bioaccessibility; Caco 2 human cells; In vitro digestion; Orange fleshed sweet potato; Carotene

Indexed keywords

IPOMOEA; IPOMOEA BATATAS;

BETA CAROTENE; RETINOL;

BIOAVAILABILITY; CACO 2 CELL LINE; CELL LINE; CHEMISTRY; COOKING; DRUG EFFECTS; HEAT; HUMAN; IN VITRO STUDY; METABOLISM; PLANT ROOT; PROCEDURES; SWEET POTATO;

BETA CAROTENE; BIOLOGICAL AVAILABILITY; CACO-2 CELLS; CELL LINE; COOKING; HOT TEMPERATURE; HUMANS; IN VITRO TECHNIQUES; IPOMOEA BATATAS; PLANT ROOTS; VITAMIN A;

EID: 84923834257     PISSN: 09219668     EISSN: 15739104     Source Type: Journal    
DOI: 10.1007/s11130-014-0458-1     Document Type: Article

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