Bioaccessibility of provitamin A carotenoids in orange-fleshed pumpkins using the coupled In vitro digestion/ Caco-2 cell model.

Bioaccessibility of provitamin A carotenoids in orange-fleshed pumpkins using the coupled In vitro digestion/ Caco-2 cell model.

The aim of this study was to evaluate the effects of cooking styles on the bioacessibility of BC in pumpkin.

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Bibliographic Details
Main Authors: CARVALHO, L. M. J. de, RIBEIRO, E. M. G., CHITCHUMROONCHOKCHAI, C., FAILLA, M. L., CARVALHO, J. L. V. de
Other Authors: LUCIA MARIA JAEGER DE CARVALHO, UFRJ; EDIANE MARIA GOMES RIBEIRO, UFRJ; CHUREEPORN CHITCHUMROONCHOKCHAI, OHIO STATE UNIVERSITY; MARK L. FAILLA, OHIO STATE UNIVERSITY; JOSE LUIZ VIANA DE CARVALHO, CTAA.
Format: Separatas biblioteca
Language:English
eng
Published: 2014-10-17
Subjects:Provitamina A, Betacaroteno, Bioacessibilidade., Abóbora, Carotenóide.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/997537
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Summary:The aim of this study was to evaluate the effects of cooking styles on the bioacessibility of BC in pumpkin.

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