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Items: 1 to 20 of 251

1.

Estimation of carotenoid accessibility from carrots determined by an in vitro digestion method.

Hedrén E, Diaz V, Svanberg U.

Eur J Clin Nutr. 2002 May;56(5):425-30.

3.

Beta-carotene bioavailability from differently processed carrot meals in human ileostomy volunteers.

Livny O, Reifen R, Levy I, Madar Z, Faulks R, Southon S, Schwartz B.

Eur J Nutr. 2003 Dec;42(6):338-45.

PMID:
14673607
4.

Particle size reduction leading to cell wall rupture is more important for the β-carotene bioaccessibility of raw compared to thermally processed carrots.

Lemmens L, Van Buggenhout S, Van Loey AM, Hendrickx ME.

J Agric Food Chem. 2010 Dec 22;58(24):12769-76. doi: 10.1021/jf102554h. Epub 2010 Dec 1.

PMID:
21121612
5.
6.

Spinach or carrots can supply significant amounts of vitamin A as assessed by feeding with intrinsically deuterated vegetables.

Tang G, Qin J, Dolnikowski GG, Russell RM, Grusak MA.

Am J Clin Nutr. 2005 Oct;82(4):821-8.

7.

Bioavailability of beta-carotene is lower in raw than in processed carrots and spinach in women.

Rock CL, Lovalvo JL, Emenhiser C, Ruffin MT, Flatt SW, Schwartz SJ.

J Nutr. 1998 May;128(5):913-6.

8.

A novel extrinsic reference method for assessing the vitamin A value of plant foods.

Edwards AJ, You CS, Swanson JE, Parker RS.

Am J Clin Nutr. 2001 Sep;74(3):348-55.

9.

Determination of bioaccessibility of beta-carotene in vegetables by in vitro methods.

Veda S, Kamath A, Platel K, Begum K, Srinivasan K.

Mol Nutr Food Res. 2006 Nov;50(11):1047-52.

PMID:
17054102
11.

Lycopene and beta-carotene are bioavailable from lycopene 'red' carrots in humans.

Horvitz MA, Simon PW, Tanumihardjo SA.

Eur J Clin Nutr. 2004 May;58(5):803-11.

PMID:
15116084
12.
13.

Micellarisation of carotenoids from raw and cooked vegetables.

Ryan L, O'Connell O, O'Sullivan L, Aherne SA, O'Brien NM.

Plant Foods Hum Nutr. 2008 Sep;63(3):127-33. doi: 10.1007/s11130-008-0081-0. Epub 2008 Jun 29.

PMID:
18587647
14.

Reversed phase HPLC analysis of alpha- and beta-carotene from selected raw and cooked vegetables.

Dietz JM, Sri Kantha S, Erdman JW Jr.

Plant Foods Hum Nutr. 1988;38(4):333-41.

PMID:
3237635
15.

Relation between particle size and carotenoid bioaccessibility in carrot- and tomato-derived suspensions.

Moelants KR, Lemmens L, Vandebroeck M, Van Buggenhout S, Van Loey AM, Hendrickx ME.

J Agric Food Chem. 2012 Dec 5;60(48):11995-2003. doi: 10.1021/jf303502h. Epub 2012 Nov 27.

PMID:
23157717
16.
17.

Effect of carrot (Daucus carota) microstructure on carotene bioaccessibilty in the upper gastrointestinal tract. 1. In vitro simulations of carrot digestion.

Tydeman EA, Parker ML, Wickham MS, Rich GT, Faulks RM, Gidley MJ, Fillery-Travis A, Waldron KW.

J Agric Food Chem. 2010 Sep 8;58(17):9847-54. doi: 10.1021/jf101034a.

PMID:
20698537
18.

Low pH enhances the transfer of carotene from carrot juice to olive oil.

Rich GT, Fillery-Travis A, Parker ML.

Lipids. 1998 Oct;33(10):985-92.

PMID:
9832078
19.

Quantifying the influence of thermal process parameters on in vitro β-carotene bioaccessibility: a case study on carrots.

Lemmens L, Colle IJ, Van Buggenhout S, Van Loey AM, Hendrickx ME.

J Agric Food Chem. 2011 Apr 13;59(7):3162-7. doi: 10.1021/jf104888y. Epub 2011 Mar 15.

PMID:
21375353
20.

Development of an in vitro digestion method to assess carotenoid bioavailability from meals.

Garrett DA, Failla ML, Sarama RJ.

J Agric Food Chem. 1999 Oct;47(10):4301-9.

PMID:
10552806

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