Effect of heat-processing on the antioxidant and prooxidant activities of β-carotene from natural and synthetic origins on red blood cells

Food Chemistry

Volumn 190, Issue , 2016, Pages 1137-1144

  Phan Thi, Hanh ^a   Durand, Philippe ^b   Prost, Michel ^b   Prost, Emmanuelle ^b   Waché, Yves ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b Laboratoire de recherches appliquées Spiral Kirial International   (France)

Author keywords

Bioavailability; Blood cells; Heat treatment; Isomerization; KRL; Momordica cochinchinensis (gac); Carotene

Indexed keywords

ANTIOXIDANTS; BIOCHEMISTRY; BLOOD; CELLS; EXTRACTION; HEAT TREATMENT; ISOMERIZATION;

AFTER-HEAT TREATMENT; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; BIOAVAILABILITY; BLOOD CELLS; EXTRACTION PROCESS; KRL; MOMORDICA COCHINCHINENSIS (GAC);

THERMAL PROCESSING (FOODS);

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); ANTIOXIDANT; BETA CAROTENE; FREE RADICAL; OXIDIZING AGENT; TROLOX C; REACTIVE OXYGEN METABOLITE;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOAVAILABILITY; BIOLOGICAL ACTIVITY; ERYTHROCYTE; FUNCTIONAL FOOD; HEAT TREATMENT; HEMOLYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMERIZATION; MOMORDICA COCHINCHINENSIS; NONHUMAN; OXIDATIVE STRESS; ULTRAVIOLET SPECTROPHOTOMETRY; ANIMAL; CHEMISTRY; HEAT; HORSE; MOMORDICA; PHYSIOLOGY;

EQUIDAE; MOMORDICA COCHINCHINENSIS;

ANIMALS; ANTIOXIDANTS; BETA CAROTENE; ERYTHROCYTES; HORSES; HOT TEMPERATURE; MOMORDICA; REACTIVE OXYGEN SPECIES;

EID: 84934312236     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.06.088     Document Type: Article

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