In Vitro Accessibility and Intake of β-Carotene From Cooked Green Leafy Vegetables and Their Estimated Contribution to Vitamin A Requirements

By MULOKOZI G.   HEDRÉN E.   SVANBERG U.  

Plant Foods for Human Nutrition, Vol. 59, Iss. 1, 2004-01 ,pp. : 1-9

Springer Publishing Company

Access to resources Recommend Favorite

Effect of domestic cooking on human bioavailability of naringenin, chlorogenic acid, lycopene and β-carotene in cherry tomatoes

By Bugianesi R.   Salucci M.   Leonardi C.   Ferracane R.   Catasta G.   Azzini E.   Maiani G.  

European Journal of Nutrition, Vol. 43, Iss. 6, 2004-12 ,pp. : 360-366

Springer Publishing Company

Access to resources Recommend Favorite

Solubility, uptake and biocompatibility of lutein and zeaxanthin delivered to cultured human retinal pigment epithelial cells in tween40 micelles

By Lornejad-Schäfer Mohammad Reza  

European Journal of Nutrition, Vol. 46, Iss. 2, 2007-03 ,pp. : 79-86

Springer Publishing Company

Access to resources Recommend Favorite

Vitamin E and β-carotene affect natural killer cell function

By Ashfaq M. K.   Zuberi Hina S.   Waqar M. Anwar  

International Journal of Food Sciences and Nutrition, Vol. 51, Iss. 1, 2000-12 ,pp. : 13-20

Informa Healthcare

Access to resources Recommend Favorite

The importance of β-carotene as a source of vitamin A with special regard to pregnant and breastfeeding women

By Strobel Manuela   Tinz Jana   Biesalski Hans-Konrad  

European Journal of Nutrition, Vol. 46, Iss. 1, 2007-08 ,pp. : 1-20

Springer Publishing Company

Access to resources Recommend Favorite