Enhancing Nutraceutical Bioavailability from Raw and Cooked Vegetables Using Excipient Emulsions: Influence of Lipid Type on Carotenoid Bioaccessibility from Carrots

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 48, 2015, Pages 10508-10517

  Zhang, Ruojie ^a   Zhang, Zipei ^a   Zou, Liqiang ^a   Xiao, Hang ^a   Zhang, Guodong ^a   Decker, Eric Andrew ^a,b   McClements, David Julian ^a,b  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

bioaccessibility; carotenoids; digestion; excipient emulsion; gastrointestinal

Indexed keywords

BIOCHEMISTRY; EMULSIFICATION; FISH; PARTICLE SIZE; PIGMENTS; SLUDGE DIGESTION; VEGETABLE OILS;

BIOACCESSIBILITY; CAROTENOIDS; GASTROINTESTINAL; GASTROINTESTINAL TRACT; LIPID DIGESTIONS; MEDIUM CHAIN TRIGLYCERIDES; SMALL INTESTINE; SOLUBILIZATION CAPACITIES;

FISH PRODUCTS;

CAROTENOID; EMULSION; EXCIPIENT; LIPID;

ANALYSIS; BIOAVAILABILITY; CARROT; CHEMISTRY; DEVICES; DIETARY SUPPLEMENT; DRUG DELIVERY SYSTEM; EMULSION; EVALUATION STUDY; GASTROINTESTINAL TRACT; HUMAN; ISOMERISM; METABOLISM; PARTICLE SIZE; PROCEDURES; VEGETABLE;

BIOLOGICAL AVAILABILITY; CAROTENOIDS; DAUCUS CAROTA; DIETARY SUPPLEMENTS; DRUG DELIVERY SYSTEMS; EMULSIONS; EXCIPIENTS; GASTROINTESTINAL TRACT; HUMANS; ISOMERISM; LIPIDS; PARTICLE SIZE; VEGETABLES;

EID: 84949526737     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b04691     Document Type: Article

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