CAROTENOIDS IN FOODS

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In vitro screening of relative bioaccessibility of carotenoids from foods.

Carotenoids are lipophilic pigments in plant foods that are of particular interest as precursors of vitamin A, a nutrient required for vision, cell differentiation, and the immune system. In order to mediate such activities, carotenoids and their metabolites must be absorbed for delivery to tissues. Unlike many other dietary lipids, the efficiency of carotenoid absorption is typically inefficie...

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application of extracted tomato carotenoids in heated and unheated foods: study of color stability during storage

carotenoids are the main pigments of tomato, of which 93% is lycopene. lycopene has desirable physiological effects in human sush as cancer prevention. recent years, because of harmful side effects of synthetic colouring agents used in food products, employing of natural food colouring agents has become very important. in this research firstly, solvent extraction method was used for tomato caro...

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Carotenoids in ornamental fish farming

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Carotenoids and total phenolic contents in plant foods commonly consumed in Korea

Phytochemicals are reported to provide various biological functions leading to the promotion of health as well as the reduced risk of chronic diseases. Fat-soluble plant pigments, carotenoids, are extensively studied micronutrient phytochemicals for their potential health benefits. It is noteworthy that specific carotenoids may be responsible for different protective effects against certain dis...

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ژورنال

عنوان ژورنال: Applied Researches in Technics, Technologies and Education

سال: 2018

ISSN: 1314-8788,1314-8796

DOI: 10.15547/artte.2018.04.006