Open AccessCarotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection
Author(s) -
Melody June Brown,
Mário G. Ferruzzi,
M. L. Nguyen,
Dale A. Cooper,
Alison L. Eldridge,
Steven J. Schwartz,
Wendy S. White
Publication year - 2004
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/80.2.396
Subject(s) - carotenoid , food science , chemistry , chylomicron , bioavailability , ingestion , lycopene , cholesterol , biochemistry , biology , lipoprotein , bioinformatics , very low density lipoprotein
The amount of dietary fat required for optimal bioavailability of carotenoids in plant matrices is not clearly defined.
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