Download Carotenoids and Human Health by Sara A. Arscott Ph.D. (auth.), Sherry A. Tanumihardjo (eds.) PDF

By Sara A. Arscott Ph.D. (auth.), Sherry A. Tanumihardjo (eds.)

Carotenoids and Human overall healthiness provides an advent to nutrition assets and metabolism. Written by way of specialists of their fields and together with the main up to date details, this quantity serves as an in-depth advisor to reviews which were played in people and observations which have been made in inhabitants point checks. specific emphasis is given to institutions with disorder, in addition to the significance of carotenoids across the world, particularly as a resource of diet A for the realm. complete and straightforward to exploit, Carotenoids and Human Health is a truly resource for nutritionists, registered dieticians, clinical scholars, and graduate students.

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2000;13:435–40. 34. Leth T, Jakobsen J, Andersen NL. The intake of carotenoids in Denmark. Eur J Lipid Sci Technol. 2000;102: 128–32. 35. Kim Y-N, Giraud DW, Driskell JA. Tocopherol and carotenoid content of selected Korean fruits and vegetables. J Food Compost Anal. 2007;20:458–65. 36. Hulshof PLM, Chao-Xu, van de Bovenkamp P, Muhilal, West CE. Application of a validated method for the determination of provitamin A carotenoids in Indonesian foods of different maturity and origin. J Agric Food Chem.

A. Arscott 1 Food Sources of Carotenoids 11 b-Cryptoxanthin is the principle carotenoid in many tropical orange-fleshed fruits and is found in high concentrations in tangerines, oranges, and certain mangos and papayas. In colder climates, b-cryptoxanthin is found at lower concentrations in fruits such as peaches, nectarines, and red peppers. Epidemiological studies suggest that b-cryptoxanthin may play a role in protection from inflammatory diseases such as arthritis [42], angina pectoris [43], and osteoporosis [44] (see Chap.

Tonucci LH, Holden JM, Beecher GR, Khachik F, Davis CS, Mulokozi G. Carotenoid content of thermally processed tomato-based food products. J Agric Food Chem. 1995;43:579–86. 121. Isabelle M, Lee BL, Lim MT, Koh W, Huang D, Ong CN. Antioxidant activity and profiles of common fruits in Singapore. Food Chem. 2010;123:77–84. 122. Fleshman MK, Lester GE, Riedl KM, Kopec RE, Narayanasamy S, Curley Jr RW, Schwartz SJ, Harrison EH. Carotene and novel apocarotenoid concentrations in orange-fleshed Cucumis melo melons: determinations of b-carotene bioaccessibility and bioavailability.

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