Lutein and -carotene from lutein-containing yellow carrots are bioavailable in humans

Lutein and beta-carotene from lutein-containing yellow carrots are bioavailable in humans.

BACKGROUND Lutein is a hydroxy-carotenoid constituting the macular pigment of the human retina. Increasing lutein intake from foods could increase the density of this pigment and decrease the risk of developing macular degeneration. Yellow carrots are a novel food source that could increase lutein consumption. OBJECTIVE We evaluated and compared lutein uptake and clearance in humans from gene...

Effects of bioactive compounds from carrots (Daucus carota L.), polyacetylenes, beta-carotene and lutein on human lymphoid leukaemia cells. Running Title: Effects of bioactive compounds from Daucus carota L on lymphoid leukaemia cells

Deposition of carotenoids in egg yolk by short-term supplement of coloured carrot (Daucus carota) varieties as forage material for egg-laying hens.

BACKGROUND Supplying egg-laying hens with different forage materials may influence egg production and quality. The aim of this study was to examine the short-term effects of standard feed plus 70 g day(-1) per hen of three coloured carrot varieties (orange, yellow and purple) as forage material in comparison with a standard feed control on egg production, egg yolk colour and deposition of carot...

Identification of Yellow Pigmentation Genes in Brassica rapa ssp. pekinensis Using Br300 Microarray

The yellow color of inner leaves in Chinese cabbage depends on its lutein and carotene content. To identify responsible genes for yellow pigmentation in leaves, the transcriptome profiles of white (Kenshin) and yellow leaves (Wheessen) were examined using the Br300K oligomeric chip in Chinese cabbage. In yellow leaves, genes involved in carotene synthesis (BrPSY, BrPDS, BrCRTISO, and BrLCYE), l...

BioAstin, Nature’s Premier Astaxanthin Source

Carotenoids are a family of about 700 fat-soluble molecules that are only produced by phytoplankton, algae, plants, and a limited number of fungi and bacteria. Beta-carotene was named after its isolation from carrots and is probably the most familiar carotenoid. It is categorized as a ‘carotene’ whereas other carotenoids with additional oxygenated groups, such as lutein, are ‘xanthophyll’ (ZAN-...