Bioavailability of lutein from vegetables is 5 times higher than that of β-carotene | Zendy

Karin H. van het Hof | Zendy; Ingeborg A. Brouwer | Zendy; Clive E. West | Zendy; E Haddeman | Zendy; Régine P.M. SteegersTheunissen | Zendy; Marijke van Dusseldorp | Zendy; Jan A. Weststrate | Zendy; T.K.A.B. Eskes | Zendy; J.G.A.J. Hautvast | Zendy

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Bioavailability of lutein from vegetables is 5 times higher than that of β-carotene

Author(s) -

Karin H. van het Hof,

Ingeborg A. Brouwer,

Clive E. West,

E Haddeman,

Régine P.M. SteegersTheunissen,

Marijke van Dusseldorp,

Jan A. Weststrate,

T.K.A.B. Eskes,

J.G.A.J. Hautvast

Publication year - 1999

Publication title -

american journal of clinical nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 2.608

H-Index - 336

eISSN - 1938-3207

pISSN - 0002-9165

DOI - 10.1093/ajcn.70.2.261

Subject(s) - lutein , zeaxanthin , bioavailability , carotenoid , lycopene , food science , carotene , chemistry , vitamin , xanthophyll , beta carotene , biology , biochemistry , pharmacology

To gain more insight into the relation between vegetable consumption and the risk of chronic diseases, it is important to determine the bioavailability of carotenoids from vegetables and the effect of vegetable consumption on selected biomarkers of chronic diseases.

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