A striking characteristic of the carotenoid structure is the long system of alternating double
and single bonds that forms the central part of the molecule. Physical properties, natural …

Biomacromolecules and dietary lipids are known to efficiently improve the hydrophilicity and
intestinal absorption, respectively, of carotenoids. In this work, to simultaneously promote the …

Carotenoids are natural pigments generally with a polyene chain consisting of 9–11 double
bonds. In recent years, there has been increasing research interest in carotenoids because …

Biofortification increases micronutrient content in staple crops through conventional
breeding, agronomic methods, or genetic engineering. Bioaccessibility is a prerequisite for a …

Carotenoids have antioxidant activity, but few are converted by the body into retinol, the
active form of vitamin A. Among the 600 carotenoids with pro-vitamin A activity, the most …

This study investigates the effects of three cooking methods (boiling, steaming and
microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet …

Provitamin A carotenoids (β-carotene, α-carotene, and β-cryptoxanthin) contribute to the
dietary intake of vitamin A and are associated with decreased risk of many chronic diseases …

Context Dietary fats are one of the well-known stimulators of carotenoid absorption, but the
effects of the quantity and the type of dietary fats on carotenoid absorption have not yet been …

The protein quality of complementary foods developed from fermented and unfermented
sorghum, soybeans, and orange‐fleshed sweet potato (OFSP) flour blends was evaluated …

Nowadays the high nutritional value of whole grains is recognized, and there is an
increasing interest in the ancient varieties for producing wholegrain food products with …