Dietary fat composition, food matrix and relative polarity modulate the micellarization and intestinal uptake of carotenoids from vegetables and fruits

Journal of Food Science and Technology

Volumn 54, Issue 2, 2017, Pages 333-341

  Mashurabad, Purna Chandra ^a   Palika, Ravindranadh ^a   Jyrwa, Yvette Wilda ^a   Bhaskarachary, K ^a   Pullakhandam, Raghu ^a  

^a NATIONAL INSTITUTE OF NUTRITION   (India)

Author keywords

Bioaccessibility; Caco 2 cells; Carotenoids; Dietary fat; Micellarization

Indexed keywords

BIOCHEMISTRY; FATTY ACIDS; FRUITS; OLIVE OIL; PALM OIL; PIGMENTS; SATURATED FATTY ACIDS; SOYBEAN OIL; SUNFLOWER OIL; UNSATURATED FATTY ACIDS; VEGETABLE OILS;

BIOACCESSIBILITY; CACO-2 CELLS; CAROTENOID ABSORPTION; CAROTENOIDS; IN-VITRO DIGESTIONS; MICELLARIZATION; RELATIVE POLARITY; VEGETABLES AND FRUITS;

OILS AND FATS;

EID: 85007524652     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-016-2466-7     Document Type: Article

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